Refreshing Rosemary Punch

   

   

Rosemary Punch

5 sprigs Rosemary

1 large (46 oz) can pineapple juice

1/2 cup sugar

1 & 1/2 cups lemon juice

2 cups water

dash salt

1    2 liter ginger ale

   

Bring 1 cup pineapple juice to a boil.  Add 5 sprigs of rosemary, cover and steep 8 to 10 minutes. Strain.

Stir in 1/2 cup sugar until dissolved.  Add 2 cups water, rest of pineapple juice,  and dash of salt.  Stir to mix.  Cool.  Just before serving pour in 2 liters of ginger ale.