Make the ginger and rosemary syrup by grating the ginger into a small pan and bashing the rosemary to release its oils and adding to the pan along with the sugar and water.
Heat gently till sugar completely dissolves, bring to boil then remove from heat and allow to cool completely
Strain out the ginger and rosemary.
Pour syrup into a large jug or punch bowl and add cloudy apple juice, whisky, freshly squeezed lemon and orange juice.
Add ice cubes, fruit slices and sprig of rosemary and stir well to combine
Pour in the ginger beer and stir again
Serve immediately well chilled