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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Bently Farm Cookbook by Virgina Williams Bentley Ingredients:
2 (20 oz) cans unsweetened pineapple juice |
2 tbs dried rosemary leaves or 6 tbs chopped fresh rosemary |
dash of salt |
2 1/2 cups sugar |
1 1/2 cups lemon juice |
1 quart water |
Directions:
1. Combine 1 can pineapple juice with rosemary leaves in a pot. Bring to boil, covered. Remove from heat and let steep at least 10 minutes. Strain out rosemary.
2. Combine above mixture with salt, sugar, lemon juice, water and remaining can of pineapple juice. Cool. Pour over plenty of ice in a punch bowl. Add thin slices of lemon to punch for garnish.
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