White Grape and Rosemary Punch
Ingredients
- 4 cups white grape juice divided
- 4 sprigs fresh rosemary plus extra for garnish
- 2 tablespoons honey
- 1/4 cup fresh lemon juice
- 3 cups club soda or sparkling water chilled
- 1 cup green grapes halved, for garnish
Instructions
- In a small saucepan, warm 1 cup of the white grape juice with the rosemary sprigs and honey over medium-low heat until small bubbles form around the edge, about 5 minutes. Do not let it boil.
- Remove from heat and let the rosemary steep in the warm liquid for 15 minutes, until it smells strongly herbal.
- Strain out the rosemary sprigs and let the syrup cool to room temperature.
- In a large pitcher, combine the cooled syrup, the remaining 3 cups of grape juice, and the lemon juice. Chill for at least 1 hour.
- Pour the chilled base into a punch bowl or pitcher and add the club soda just before serving, stirring once gently.
- Garnish with halved grapes and small rosemary sprigs floated on top.
Good to Know
The rosemary syrup keeps for about a week in the fridge, so make a double batch and use the rest in lemonade or iced tea later in the week.