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.