• 4 juiced oranges, plus 1 or 2 additional for garnish
• 2 750-milliliter bottles of rosé wine
• 2 whole cloves
• ½ teaspoon rosewater
• ¼ cup sugar

‍

1. Cut one orange into about 8 slices. Place the wine, orange slices, orange juice, cloves, and rose water in a large bowl, and stir well to combine. Cover the bowl and refrigerate overnight.
2. Place the sugar in a small saucepan, add ¼ cup water, bring to a boil over medium-high heat, stirring well so the sugar melts completely into the water. Remove the syrup from the heat and allow it to cool, then add it to the wine mixture. Transfer the orange/wine mixture into a decanter, ice-tea pitcher, or another decorative container, discarding the cloves but leaving in the orange slices. Slice the additional orange and place one slice in each of 8 heavy wine glasses along with several cubes of ice. Pour the orange rosewater wine into the glasses and serve.  

‍