Rosemary Fruit Punch

46-oz. can pineapple juice
1/2 c Splenda or 1/4 c stevia
5 t fresh rosemary
1 1/2 c lemon juice
1 liter bottle pale-dry ginger ale
2 c water
Fresh lemon slices and fresh sprigs of rosemary

Make a concentrate by bringing to a boil 1 c of the pineapple juice, the Splenda or stevia, and rosemary. Decrease heat and simmer for 5 minutes. Strain and cool.

To serve, add the concentrate to the remaining pineapple juice, the lemon juice, and water. Pour into a punch bowl over ice and add the ginger ale. Float fresh lemon slices and rosemary sprigs on top. Serves 16

Provençal Vinegar

The flavors of Herbes de Provence are excellent for marinating pork.

1/4 c thyme
1/4 c basil
1/4 c summer savory
1/4 c sage
2 T rosemary
2 T lavender blooms
6 fresh bay leaves

Combine and store in a dark container.

Bouquet Garni Herbal Vinegar

Use this vinegar to deglaze a pan after sautéing meats, in a salad dressing, or in a marinade for any type of meat.

1/4 c rosemary
1/4 c thyme
1/4 c parsley
6-8 fresh bay leaves
2 c white wine vinegar

Combine and store in dark container.