Sunset Sangria

1 (750 milliliter) bottle rose wine

1 cup pineapple juice

½ cup vodka

¼ cup triple sec

½ cup simple syrup

1 orange, sliced into rounds

1 lemon, sliced into rounds

1 lime, sliced into rounds

1 (6 ounce) container fresh raspberries

Combine wine, pineapple juice, vodka, triple sec, and simple syrup in a large bowl or pitcher. Refrigerate until chilled, about 1 hour.

Stir the oranges, lemons, limes, and raspberries into the chilled sangria at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.