You might not have thought to brew a tea punch with rosemary, but the flavour of steeped rosemary compliments the pineapple juice. Add some sparkle with the ginger ale, and you have a punch fit for a party.
- 2 handfuls of dried rosemary
- 2 cups water
- 1 litre ginger ale
- 12 oz frozen pineapple juice
Heat water and rosemary until boiling, then simmer for 5 minutes. Let cool then strain out the rosemary. Combine with the pineapple juice. Add ginger ale right before serving.