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Lay grapes in an even layer on a sheet pan and freeze (a minimum of 2 hours and up to overnight)
In a small saucepan bring the sugar and ½ c water to a boil over high heat, stirring to dissolve sugar. Add orange zest and rosemary, remove from heat, and let cool slightly. Strain syrup through a fine wire sieve into a medium bowl. (Syrup can be made and refrigerated up to 1 day in advance.) Add orange juice, lime juice, orange slices and lime slices and stir to combine. Chill mixture for at least 2 hours.
Combine wine, syrup mixture and frozen grapes in a punch bowl.
To serve, ladle about ½ c of the punch into a punch glass, leaving some room at the top for a generous splash of the ginger beer (about ¼ c). Serve immediately, garnishing each serving with a rosemary sprig.
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