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    Rosemary Punch

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    Rosemary Punch

    Serves: 8


    • 20g rosemary leaves
    • 450ml water
    • 1 litre pineapple juice, well chilled
    • 1 litre ginger ale, well chilled


    1. Put the water and rosemary in a pan. Bring to the boil, then simmer for 5 minutes. Leave to cool then strain out the rosemary.
    2. Combine the rosemary water with the pineapple juice in a large jug. Chill.
    3. Just before serving, add the ginger ale.

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