2 cups water
2 cups sugar
¼ cup fresh rosemary, lightly chopped
Syrup: In a saucepan, combine the water and sugar over medium heat until the sugar is dissolved. Add the rosemary and simmer a few minutes and then remove from the heat and let steep until cool. Pour through a sieve to remove the rosemary and refrigerate (or freeze) until ready to use.
4 cans cranberry juice concentrate
12 cans water
1 ½ cups of rosemary syrup
Punch: Combine the juice concentrate and water and then add the rosemary syrup. Serve over chilled ice and garnish with lemon slices and rosemary sprigs.
Yield: approximately 5 quarts
