My rose was quite dry and I was adding seltzer at the time of serving, but I skipped the sugar anyway. More on that later. Blood oranges are out of season, but I wanted the color, so I injected a regular orange with thawed frozen grape juice concentrate with a culinary syringe and refrigerated overnight. Since I was buying the frozen concentrate juice anyway, I used 2 Tablespoons of that in place of the sugar. I combined the wine with the lemon juice, vodka, grape juice concentrate (changes the color less than expected, especially with a pale rose), and berries, and refrigerated overnight in a sealed glass container. Topped up with seltzer and garnished with orange slice and mint.
