Peel and chop one ripe pineapple into chunks. In a large pot, combine the pineapple with 4 cups of water and bring to a boil over medium-high heat.

Reduce heat to low and allow to simmer uncovered for 20-25 minutes, or until the pineapple is soft and aromatic.

Stir occasionally to help release the flavor.

Remove the pot from heat and let the mixture cool slightly for about 10 minutes.

Using a fine-mesh strainer, pour the mixture into a large bowl, pressing down on the pulp to extract as much liquid as possible.

In a separate saucepan, combine 4 cups of water with an equal amount of granulated sugar over medium heat.

Stir gently until the sugar fully dissolves, about 3-5 minutes, ensuring it doesn’t boil.

Remove from heat and let the syrup cool to room temperature.

In a large pitcher, combine the pineapple-infused water, cooled lemon simple syrup, and freshly squeezed juice from about 8-10 lemons.

Stir in the cranberry juice cocktail, adjusting to taste.

Taste the mixture and adjust the sweetness with lemon juice or extra simple syrup.

Cover the pitcher and refrigerate for at least 2 hours.

Fill glasses with ice cubes, pour the chilled lemonade over the ice, and garnish each glass with lemon slices, pineapple wedges, and fresh mint sprigs.