Chop one fresh pineapple into small pieces and place them into a large pot. Add 4 cups of water and bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20-25 minutes until the pineapple softens.

Allow the pineapple mixture to cool slightly. Strain out the pulp using a fine-mesh strainer to retain the pineapple-infused water.

In a separate saucepan, combine another 4 cups of water with granulated sugar and stir until the sugar dissolves. Let it cool.

In a large pitcher, mix the cooled pineapple-infused water, the homemade simple syrup, and the freshly squeezed juice of 8-10 lemons. Add cranberry juice cocktail to taste.

Taste the mixture and adjust sweetness or tartness as needed.

Cover and refrigerate for at least 2 hours to allow flavors to meld.

To serve, fill glasses with ice cubes, pour the chilled drink over ice, and garnish with lemon slices, pineapple wedges, and mint sprigs.