Chop a ripe pineapple into small pieces. In a large pot, combine with 4 cups of water and bring to a boil. Reduce to a simmer for 20-25 minutes until softened.

Remove from heat, let cool slightly, and strain the mixture through a fine-mesh strainer over a bowl to extract the pineapple-infused water.

In a saucepan, mix 4 cups of water with granulated sugar over medium heat until sugar is completely dissolved. Allow syrup to cool.

In a large pitcher, combine pineapple-infused water, cooled lemon simple syrup, freshly squeezed lemon juice, and cranberry juice. Mix until blended.

Taste the mixture and adjust sweetness or tartness by adding more sugar or lemon juice if needed.

Cover the pitcher and chill in the refrigerator for at least 2 hours to meld flavors.

Serve over ice cubes and garnish with lemon slices, pineapple wedges, and fresh mint.