First, make the blood orange syrup. Combine the water and sugar in a shallow pan, and heat over medium until sugar has melted.

Add in the orange slices in a single layer and bring syrup to a gentle simmer. Cook, flipping slices occasionally, for about 30 minutes. Syrup should turn pink and orange slices will appear caramelized and see-through.

Remove orange slices from the syrup and place on a wire rack to cool. You can eat these by themselves or use them as garnish for your cups!

Let syrup come to room temperature before pouring into a jar. Syrup will store for a few weeks in the fridge.

To make the sangria, pour the rosè into the Grosche pitcher. Add in the orange syrup and mix well using a long spoon. Add in the fresh orange slices, strawberries, and raspberries. Let mixture sit for at least 30 minutes.

Serve cold with candied oranges for garnish.