Rosemary Fruit Punch

46 oz can pineapple juice
½ cup sugar
5 springs fresh rosemary
1 ½ cups fresh lemon juice
2 cups water
1- 2 liter bottle of ginger ale


Make a concentrate by bringing to a boil: 1 cup pineapple juice, ½ cup sugar and rosemary. Decrease heat and simmer for 5 minutes, strain and cool.

Add the concentrate to the remaining pineapple juice, lemon juice and water. Pour into punch bowl over ice and add ginger ale. Float fresh lemon slices and rosemary sprigs on top.

This recipe comes from the kitchen of Barbara Kieran