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Annie's Rosemary Fruit Punch

Yield 1 Servings
1 cn pineapple juice,(46 oz.)
5 sprigs fresh rosemary,{1 T.
1/2 c sugar
1 1/2 c lemon juice
2 c water
1 pn salt
1 qt ginger ale
Lemon and mint,Slices
-leaves,for garnish

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.

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