Rosemary Punch - cooking recipe

Ingredients

1 (46 oz.) can pineapple juice
5 sprigs fresh rosemary or 1 Tbsp. dried
1/2 c. sugar
pinch of salt
1 1/2 c. lemon juice
2 c. water
1 qt. ginger ale
lemon slices
mint leaves

Preparation

Heat 1 cup pineapple juice until boiling; add rosemary and steep 5 to 8 minutes.
Dissolve sugar and salt in juice, then strain into pitcher containing the remaining pineapple juice, lemon juice and water.
Chill.
Before serving, add the ginger ale and float lemon slices and mint leaves.
Punch can be served hot.