Name: Easy Pineapple Rosemary Punch with Lemon – Perfect Summer Drink
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 46pineapple juice (1 can); ½sugar; 2fresh rosemary (chopped); ½lemon juice; 2water; 1pale-dry ginger ale

Easy Pineapple Rosemary Punch with Lemon – Perfect Summer Drink

5.0 from 1 vote

This Rosemary Punch is bright, sweet, and super delicious!

It’s a refreshing twist on traditional lemonade, made with real pineapple juice, fresh lemon, and a gingery fizz that makes it perfect for brunch, showers, summer evenings—or honestly, anytime you need a drink that feels a little fancy without the fuss.

There’s nothing quite like stepping outside and snipping a bit of fresh rosemary from the garden—especially when it’s going straight into something delicious.

If you’ve got a rosemary bush taking over your flower bed (or even just a sprig or two on the windowsill), this drink is the perfect way to put it to good use.

🌿 Ingredients

1 (46 oz) can of pineapple juice
½ cup sugar
2 tablespoons fresh rosemary, chopped (approx. 3 / 6″ sprigs)
½ cup fresh-squeezed lemon juice (this hand-juicer works like a charm).
2 cups water
1 liter pale-dry ginger ale

How to Make the Rosemary Syrup

To infuse your punch with that irresistible rosemary flavor:

In a small saucepan, combine 1 cup pineapple juice, sugar, and chopped rosemary.
Bring to a boil, then reduce to a simmer and cook for 5 minutes.
Remove from heat, let cool, and strain out the rosemary bits.

Mix the Rosemary Punch

In a large pitcher or punch bowl, combine the rosemary syrup, the remaining pineapple juice, lemon juice, and one more cup of water. (If you’re serving in a punch bowl, go ahead and add the ginger ale and lots of ice.)
Garnish with lemon slices and fresh rosemary sprigs to make it extra pretty.

Individual Servings (or Saving Some for Later)

This drink works wonderfully for small gatherings, too:

Add ice to a glass.
Fill the glass ¼ to ½ full with the rosemary syrup mixture.
Top off with ginger ale to taste.
Garnish with a sprig of rosemary (bonus points if it’s from your garden).

Whether you’re sipping this on the porch with a book or mixing up a big batch for a backyard get-together, this punch is a crowd-pleaser.

And that little pop of rosemary? Chef’s kiss. 💚

Enjoy!

Print

Easy Pineapple Rosemary Punch with Lemon – Perfect Summer Drink

Recipe by Jan Howell

5.0 from 1 vote

Course: DrinksDifficulty: Easy

This Rosemary Punch is bright, sweet, and super delicious! This Rosemary punch is a refreshing twist on traditional lemonade, made with real pineapple juice, fresh lemon, and a gingery fizz that makes it perfect for brunch, showers, summer evenings—or honestly, anytime you need a drink that feels a little fancy without the fuss.

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

46 oz
pineapple juice (1 can)
½ cup
sugar
2 tablespoons
fresh rosemary (chopped)
½ cup
lemon juice
2 cups
water
1 Liter
pale-dry ginger ale

Directions

Rosemary Syrup
To infuse your punch with that irresistible rosemary flavor:
In a small saucepan, combine 1 cup pineapple juice, sugar, and chopped rosemary.
Bring to a boil, then reduce to a simmer and cook for 5 minutes.
Remove from heat, let cool, and strain out the rosemary bits.
Mix the Punch - Serving to Large Group
In a large pitcher or punch bowl, combine the rosemary syrup, the remaining pineapple juice, lemon juice, and 1 more cup of water.
If you’re serving in a punch bowl, go ahead and add the ginger ale and lots of ice.
Garnish with lemon slices and fresh rosemary sprigs to make it extra pretty.
Individual Serving / Saving For Later
Individual Servings (or Saving Some for Later)
This drink works wonderfully for small gatherings too:
Add ice to a glass.
Fill the glass ¼ to ½ full with the rosemary syrup mixture.
Top off with ginger ale to taste.
Garnish with a sprig of rosemary (bonus points if it’s from your garden).

Whether you’re sipping this on the porch with a book or mixing up a big batch for a backyard get-together, this punch is a crowd-pleaser.

Did you make this recipe?

Tag @youmakeitsimple on Instagram and hashtag it with #youmakeitsimple

Like this recipe?

Follow @jannihowell on Pinterest

Join our Facebook Group!

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Easy Pineapple Rosemary Punch with Lemon – Perfect Summer Drink

Jan Howell

This Rosemary Punch is bright, sweet, and super delicious!

This Rosemary punch is a refreshing twist on traditional lemonade, made with real pineapple juice, fresh lemon, and a gingery fizz that makes it perfect for brunch, showers, summer evenings—or honestly, anytime you need a drink that feels a little fancy without the fuss.

Prep Time20 min
Cook Time10 min
Total Time30 min
Yield12

Cuisine
- Japanese
Course
- Drinks

INGREDIENTS

- 1 (46 oz) can pineapple juice
- ½ cup sugar
- 2 tablespoons fresh rosemary, chopped
- ½ cup lemon juice
- 2 cups water
- 1 liter pale-dry ginger ale

INSTUCTIONS

Rosemary Syrup

1

To infuse your punch with that irresistible rosemary flavor:

In a small saucepan, combine 1 cup pineapple juice, sugar, and chopped rosemary.
Bring to a boil, then reduce to a simmer and cook for 5 minutes.
Remove from heat, let cool, and strain out the rosemary bits.

Mix the Punch - Serving to Large Group

2

In a large pitcher or punch bowl, combine the rosemary syrup, the remaining pineapple juice, lemon juice, and 1 more cup of water.
If you’re serving in a punch bowl, go ahead and add the ginger ale and lots of ice.
Garnish with lemon slices and fresh rosemary sprigs to make it extra pretty.

jIndividual Serving / Saving For Later

3

Individual Servings (or Saving Some for Later)

This drink works wonderfully for small gatherings too:

Add ice to a glass.
Fill the glass ¼ to ½ full with the rosemary syrup mixture.
Top off with ginger ale to taste.
Garnish with a sprig of rosemary (bonus points if it’s from your garden).

Whether you’re sipping this on the porch with a book or mixing up a big batch for a backyard get-together, this punch is a crowd-pleaser.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

beverage recipe punch rosemary

Yummy Instant Pot Pot Roast with Rosemary and Garlic

When it comes to meal prep, you all know how much I love to use my INSTANT POT! This Instant Pot Pot roast recipe is quick to make, has simple ingredients and the flavor is to die for. When you add rosemary and garlic to any dish it’s going to taste amazing and this recipe will not disappoint.

If you have an Instant Pot, but you’re too intimidated to use it, I encourage you to get it out and USE IT! If you don’t have one yet, I highly recommend you GET ONE! There is nothing to fear. It’s only going to make your meal prep so much quicker and more enjoyable. I actually have two pots and often use BOTH of them in one meal.

Check out my other Instant Pot recipes HERE.

Rosemary and thyme are wonderful herbs to grow in your garden. Here are some tips for growing these herbs.

This Instant Pot roast is an easy meal to make because there is little preparation and once you have everything in the pot, you can walk away and go do other things while it cooks. Your house is going to smell fabulous.

If you choose to make gravy, the drippings after cooking will make savory, yummy gravy infused with rosemary. You can add vegetables (potatoes and carrots, etc.) if you choose.

Instant Pot Pot Roast Ingredients

3-4 lbs. chuck roastCoconut oil for browning
1 white or yellow onion
A small handful of fresh thyme
7-8 sprigs
6-7 sprigs of fresh rosemary
9 whole cloves of garlic
2 cups of beef broth (I like to use Better than Bouillon) 2 tsp bouillon/2 cups hot water
Salt and pepper to taste
6 whole peeled carrots (optional)
3-4 potatoes peeled and cut into big chunks

Instant Pot Pot Roast Instructions

Mince the garlic. I LOVE this garlic mincing device!
Peel and cut the onion into thick slices.
Cut and wash the herbs.
Peel and cut veggies. (If using)

Peel and cut the onion into thick slices.
Cut and wash the herbs.
Peel and cut veggies. (If using)

If using the bouillon paste, mix it with 2 cups of hot water.

Press the Sauté setting and allow it to heat up.
While it is heating up, salt and pepper one side of the roast.

While it is heating up, salt and pepper one side of the roast.
Brown both sides for about 5 minutes each (please don’t skip the browning step – it makes all the difference!) Searing the meat will help make the juices/gravy more flavorful and create nice, seared edges on your meat.
Add the coconut oil to the pot, let it melt, and then add the roast, seasoned side down.
Salt and Pepper the other side of the roast while it is browning.

Pour the broth over the meat.
Top with onion, thyme, rosemary, and garlic.

Add the carrots and potatoes to the top. The veggies will get a little mushy, but I like them this way.

If you prefer more crisp veggies, do a QUICK RELEASE 10 MINUTES BEFORE SET TIME, and add veggies. Reseal and cook another 10 minutes. Then natural release as usual.

Apply the lid and secure it in place. Flip the steam valve to pressure.

Now set your Instant Pot to Meat/Stew and adjust the time to 65 minutes.

Once the NATURAL RELEASE of about 20-25 minutes. The pot will start counting the time showing an “L” and the time. Make sure you let it natural release, this is what makes it tender!
Careful removing your chuck roast – it will be falling apart. If by chance the roast is not as tender as you’d like. Bring it up to pressure for a bit more. SOME meat, especially grass-fed organic meat may take a little longer.
Remove the roast to a cutting board. Slice or shred. You can add the meat back to the instant pot with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately.

If you like a thicker gravy, remove the roast and vegetables, strain the juice and add it to a saucepan. Mix 1 tablespoon of corn starch/arrowroot to 3 tablespoons of water and add to juice in the pot and heat and stir until thick.
Yummy, yum!

Enjoy!

Yummy Instant Pot Pot Roast with Rosemary and Garlic

Jan Howell

This Instant Pot Pot roast recipe is quick to make, has simple ingredients and the flavor is to die for. When you add rosemary and garlic to any dish it’s going to taste amazing and this recipe will not disappoint.

Prep Time15 min
Cook Time1 hr 30 min
Total Time1 hr 45 min
Yield6 Servings

Cuisine
- American
Course
- Main Course
- Condiment
Cooking Method
- Instant Pot

Ingredients

3-4 lbs. chuck roast
Coconut oil for browning
1 white or yellow onion
small handful of fresh thyme 7-8 sprigs
6-7 sprigs of fresh rosemary
9 whole cloves of garlic
2 cups of beef broth (I like to use Better than Bouillon) 2 tsp bouillon/2 cups hot water
Salt and pepper to taste
6 whole peeled carrots (optional)3-4 potatoes peeled and cut into big chunks

INSTUCTIONS

1

Mince the garlic.

2

Peel and cut the onion into thick slices.

3

Cut and wash the herbs.

Peel and cut veggies. (If using)

4

Pour enough sauce on top of the noodles to cover.

5

Press the Sauté setting and allow it to heat up.

While it is heating up, salt and pepper one side of the roast.

6

Add the coconut oil to the pot, let it melt and then add the roast, seasoned side down.

Brown both sides for about 5 minutes each.

Salt and Pepper the other side of the roast while it is browning.

7

Pour the broth over the meat.

8

Top with onion, thyme, rosemary and garlic.

Add the carrots and potatoes to the top. The veggies will get a little mushy, but I like them this way.

If you prefer more crisp veggies, do a QUICK RELEASE 10 MINUTES BEFORE SET TIME, and add veggies. Reseal and cook another 10 minutes. Then natural release as usual.

9

Now set your Instant Pot to Meat/Stew and adjust the time to 65 minutes.

10

Once the NATURAL RELEASE of about 20-25 minutes. The pot will start counting the time showing an “L” and the time. Make sure you let it natural release, this is what makes it tender!

11

Careful removing your chuck roast – it will be falling apart. If by chance the roast is not as tender as you’d like. Bring it up to pressure for a bit more. SOME MEATS, especially grass fed organic meat may take a little longer.

12

Remove the roast to a cutting board. Slice or shred. You can add the meat back to the instant pot with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately.

GRAVY

13

If you like thicker gravy, remove the roast and vegetables, strain the juice and add it to a sauce pan. Mix 1 tablespoon of corn starch/arrowroot to 3 tablespoons of water and add to juice in the pot and heat and stir until thick.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Rosemary Garlic Fries – Crispy and Baked to Perfection

Who doesn’t love a good crispy french fry? When you add a sprinkle of rosemary and some garlic, oh baby, these rosemary garlic fries are seriously the BEST! No more wimpy, flimsy, and tasteless potatoes. These crispy fries are baked to PERFECTION!

Many of you know, I have a deep love for ROSEMARY and I use this herb frequently in my cooking and enjoy its beauty in my garden. If you don’t have a rosemary plant in your garden, I highly recommend you get one and get it planted. You can read more about it HERE.

The SECRET in getting a crisp fry is soaking the potatoes in water and cooking at a high temperature. Potatoes have a lot of starch and for extra crispy french fries, you need to remove some of that starch. You can do so by soaking the cut potatoes in water.

Ingredients

6 medium russet potatoes, peeled and sliced into ½ inch sticks
4 tablespoons olive/avocado oil
4 teaspoons sea salt
1 teaspoon of black pepper
2 tablespoons fresh rosemary, chopped fine
2-3 garlic cloves, minced

Want some tips on chopping and mincing rosemary?

I have to share with you my latest favorite KITCHEN-GADGET-GOTO. This garlic press has made mincing garlic so much easier. I love that it is so easy to clean and that there is no wasted garlic.

ROSEMARY GARLIC FRIES INSTRUCTIONS

Peel and wash potatoes. Let me tell you, having a decent vegetable peeler makes the world of difference in your peeling experience! I love this peeler.

Slice the potatoes into ½ inch sticks.

Our family loves to dip these in our homemade ranch dressing.

Here are some other rosemary recipes that you might enjoy:

GLUTEN-FREE ROSEMARY BREADSTICKS

INSTANT POT -WHITE BEAN POTATO SOUP WITH KALE & ROSEMARY

INSTANT POT ROSEMARY & GARLIC MASHED POTATOES

Enjoy!

ROSEMARY GARLIC FRIES – CRISPY AND BAKED TO PERFECTION

Who doesn’t love a good crispy french fry? When you add a sprinkle of rosemary and some garlic, oh baby, these rosemary garlic fries are seriously the BEST! No more wimpy, flimsy, and tasteless potatoes. These crispy fries are baked to PERFECTION!

Prep Time15 min
Cook Time25 min
Total Time40 min
Yield6 Servings
Energy199 cal
Additional Time1 Hour

Course
- Appetizer
- Snack
- Side Dish

INGREDIENTS

6 medium russet potatoes, peeled and sliced into ½ inch sticks

4 tablespoons olive/avocado oil

4 teaspoons sea salt

1 teaspoon of black pepper

2 tablespoons fresh rosemary, chopped fine

2-3 garlic cloves, minced

INSTRUCTIONS

1

Peel and wash potatoes. Let me tell you, having a decent vegetable peeler makes the world of difference in your peeling experience! I love this peeler.

2

Slice the potatoes into ½ inch sticks.

3

Soak the sliced potatoes in a large bowl of cold water 30-60 minutes,
whatever you have time for, the longer the better.

4

Preheat the oven to 475 °( 246 C)

5

Strain the potatoes and pat dry with a paper towel or tea towel. Dry the
bowl they were in and place them back in the bowl.

6

Line a rimmed baking sheet with parchment paper and drizzle with half the
oil. Spread the oil evenly on the pan.

7

Add the remaining oil, rosemary, salt, pepper, and garlic to the bowl of
potatoes. Toss well to evenly coat the potatoes.

8

Transfer the coated potato slices onto the baking sheet and arrange them in
a single layer.

9

Cover with a sheet of foil and bake for 5 minutes. Remove the foil and bake
for another 15 minutes. Take the pan out of the oven and turn the fries over
with a spatula, keeping them in a single layer.

10

Place back into the oven and cook for another 3-5 minutes. Flip the fries
one more time and cook for another few minutes until golden brown and crispy.

11

Remove fries from the oven, add additional salt if desired, and serve with
your favorite dipping sauce.

1 servings per container
Amount per serving
Calories199
% Daily Value*Standard DV
Total Fat3 g78 g3.85%
Saturated Fat0 g20 g0%
Trans Fat0 g
Cholesterol0 mg300 mg0%
Sodium1476 mg2300 mg64.17%
Total Carbohydrate38 g275 g13.82%
Dietary Fiber4 g28 g14.29%
Total Sugars2 g
Protein5 g50 g10%
Unsaturated Fat 3
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Instant Pot – Rosemary & Garlic Mashed Potatoes

Oh, the comfort of mashed potatoes! If you enjoy the flavor of rosemary, and garlic, and mashed potatoes, then you are going to love this Rosemary & Garlic Mashed Potatoes recipe. It is easy, of course, because cooking in the Instant Pot is always a pleasure.

I have had my Instant Pot for several years, and still, use it almost every day. Now that is one appliance worth keeping. (I have two). If you don’t have one, get one! If you have one and haven’t started using it, start using it. So many people get an Instant Pot and never start using it because they are intimidated. DON’T BE! There are so many tutorials and recipes out there and this gadget will seriously make your life so much easier.

Rosemary is one of my favorite herbs. Not only does it smell fabulous, it really does enhance the flavor of so many dishes. For this recipe, I use fresh, when I have it available, but if you don’t have fresh, just use dried rosemary.

Rosemary & Garlic Mashed Potatoes Ingredients

5-6 medium russet potatoes
1 cup chicken broth or water
5-7 cloves garlic (minced)
3-4 sprigs of fresh rosemary (2 Tablespoons dried)
1 Tablespoon Butter/or Ghee
1/4 cup milk or nut milk of your choice

Instructions

1 – Peel Potatoes.

Treat yourself to a good potato peeler. There is nothing more frustrating than a poor peeler. I used to hate peeling potatoes until I got a decent peeler. It is a big game changer! This is the one that I like.

2- Place the steam basket into the pot. If you don’t have one you can cook without.

3- Cut potato into quarters and put in the steam basket

4- Add 1 cup water or broth

5- Place the sprigs of rosemary over the potatoes.

6- Add the garlic

7- Place the lid on the Instant Pot and secure pressure valve.

8- Press “MANUAL” and adjust pressure for 25 minutes

9- When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10- Remove steam basket or drain potatoes if you didn’t use a steam basket.

11- Remove rosemary

12- Add butter and milk.

13- Using an electric hand mixer, whip potatoes until creamy.

Instant Pot – Rosemary & Garlic Mashed Potatoes

Creamy, flavorful mashed potatoes that you can make up quick and easy with the Instant Pot,

Prep Time10 min
Cook Time35 min
Total Time45 min
Serving Size6

Course
- Side
Cooking Method
- Instant Pot

Ingredients

- 5-6 medium russet potatoes
- 1 cup chicken broth or water
- 5-7 cloves garlic (minced)
- 3-4 sprigs fresh rosemary (2 Tablespoons dried)
- 1 Tablespoon Butter/or Ghee
- 1/4 cup milk or nut milk of your choice

INSTUCTIONS

1

Peel Potatoes.

2

Place steam basket into pot. If you don’t have one you can cook without.

3

Cut potato into quarters and put in the steam basket

4

Add 1 cup water or broth

5

Place the sprigs of rosemary over the potatoes.

6

Add the garlic

7

Place the lid on the Instant Pot and secure pressure valve.

8

Press “MANUAL” and adjust pressure for 25 minutes

9

When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10

Remove steam basket or drain potatoes if you didn’t use a steam basket.

11

Remove rosemary

12

Add butter and milk.

13

Using an electric hand mixer, whip potatoes until creamy.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

🌿 Ingredients

How to Make the Rosemary Syrup

Mix the Rosemary Punch

Individual Servings (or Saving Some for Later)

Easy Pineapple Rosemary Punch with Lemon – Perfect Summer Drink

Ingredients

Directions

Whether you’re sipping this on the porch with a book or mixing up a big batch for a backyard get-together, this punch is a crowd-pleaser.

Did you make this recipe?

Like this recipe?

Join our Facebook Group!

Easy Pineapple Rosemary Punch with Lemon – Perfect Summer Drink

INGREDIENTS

INSTUCTIONS

Jan Howell

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Jan Howell

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Ingredients

Want some tips on chopping and mincing rosemary?

ROSEMARY GARLIC FRIES INSTRUCTIONS

ROSEMARY GARLIC FRIES – CRISPY AND BAKED TO PERFECTION

Jan Howell

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Rosemary & Garlic Mashed Potatoes Ingredients

Instructions

1 – Peel Potatoes.

2- Place the steam basket into the pot. If you don’t have one you can cook without.

3- Cut potato into quarters and put in the steam basket

4- Add 1 cup water or broth

5- Place the sprigs of rosemary over the potatoes.

6- Add the garlic

7- Place the lid on the Instant Pot and secure pressure valve.

8- Press “MANUAL” and adjust pressure for 25 minutes

9- When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10- Remove steam basket or drain potatoes if you didn’t use a steam basket.

11- Remove rosemary

12- Add butter and milk.

13- Using an electric hand mixer, whip potatoes until creamy.

Instant Pot – Rosemary & Garlic Mashed Potatoes

Ingredients

INSTUCTIONS

Jan Howell

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