Sparkling Rosemary Punch
2 handfuls of rosemary sprigs
2 cups water
1 liter ginger ale, chilled
12 oz frozen orange pineapple juice
Combine rosemary and water in a saucepan and bring to a boil, stirring. Simmer for 5 minutes. Cover and allow to cool. Strain out the rosemary. Combine with the orange pineapple juice and stir well. Refrigerate until ready to use. Then combine with the gingerale.