Rosemary Fruit Punch recipe

46 oz pineapple juice
5 fresh Rosemary
1/2 cup sugar
1 1/2 cups lemon juice
2 cups water
1 pinch salt
1 quart ginger ale

Heat 1 cup pineapple juice in small pan until boiling. Add rosemary and steep 8-10 minutes. Dissolve sugar and pinch of salt in hot juice. Then strain into pitcher containing remaining pineapple juice, lemon juice and water. Chill before serving and adding ginger ale and garnishes. {This may also be served hot.}

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