Rosemary Lemonade Punch

On an anniversary trip to the Biltmore, we ate brunch at a restaurant called Tupelo Honey. They served a drink similar to this. I was very intrigued and looked for a recipe with a rosemary simple syrup.

Rosemary Lemonade Punch

46 oz. pineapple juice

5 fresh rosemary sprigs

1/2 cup sugar

1 1/2 cups lemon juice (fresh)

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 drink can also be served hot)

-Drinksmixer.com