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Rosemary fruit punch

Rosemary fruit punch
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Rosemary fruit punch ingredients

  • 1 cn Pineapple juice, (46 oz.)
  • 5 Fresh rosemary, 1 t. dried
  • 2483527⁄624973141 c Sugar
  • 372529⁄-2009260032 c Lemon juice
  • 2 c water
  • 1 pn Salt
  • 1 qt Ginger ale
  • Lemon slices and mint leaves -- for garnish

Cooking Rosemary fruit punch

1. Recipe by: winebert heat 1 cup pineapple juice in small pan until boiling.
2. Add rosemary and steep 8-10 minutes.
3. Dissolve sugar and pinch of salt in hot juice.
4. Then strain into pitcher containing remaining pineapple juice, lemon juice and water.
5. Chill before serving and adding ginger ale and garnishes.