1 cup granulated sugar
1 cup water
2 tsp. rosemary leaves
1/8 tsp. salt
2 lemons, sliced
2 cups Rose wine, chilled
8 cups (2 quarts) cranberry juice cocktail, chilled
2 cups halved hulled strawberries or 2 (10 oz. ea.) pkgs. frozen strawberries, thawed

In a saucepan combine sugar, water, rosemary leaves, salt and lemon slices. Bring to boiling point. Remove from heat, cover and steep 5 minutes. Cool and strain. Chill.

When ready to serve, stir in wine and cranberry juice; add strawberries.

Note: If frozen strawberries are used, add 1 tablespoon lemon juice to above mixture.

Add ice cubes and spoon into punch cups.

Serves 25.