Wedding Sangria - cooking recipe

Ingredients

1 (750 milliliter) bottle rose wine
1 (750 milliliter) bottle Burgundy wine
1 (46 fluid ounce) can pineapple juice (such as Dole(R))
1 (2 liter) bottle fruit punch (such as Hawaiian Punch(R))
1 lemon, juiced
1 lime, juiced
1 orange, juiced
1 lemon, thinly sliced
1 lime, thinly sliced
1 orange, thinly sliced

Preparation

Mix together the rose and burgundy wine, pineapple juice, and fruit punch in a punch bowl or large container. Add the lemon, lime and orange juices. Float the lemon, lime and orange slices in the punch for a garnish. Serve chilled.