The general rule of thumb, is to experiment and have fun when making infused waters. Choose ingredients you enjoy and try new things you haven’t tried before.
With a sharp knife, cut off ends of the pineapple. Quarter and then cut into wedges (the size you need). Cut off the outside or skin of the pineapple and discard.
In a gallon glass pitcher or a clean and rinsed gallon milk jug, add the ice cubes, pineapple wedges (and/or pineapple core), and mint sprigs. Cover and refrigerate for 8 to 12 hours (pineapple needs additional time to infuse). The flavors will intensify the longer it sits in the refrigerator.
May be served up to 3 days as the mint will wilt and turn brown.
Serve and enjoy!
* Smell the pineapple when purchasing. You should pick up a sweet flavor. The stronger the smell, the riper the fruit. Also, do not throw away the core of the pineapple, as it can be used in your infused water. This is what I did to make this Pineapple Mint Infused Water. I froze the core of my pineapple in a resealable bag. I then added the whole frozen pineapple core to the water when I made this recipe.
** Do not use hot water! Hot water destroys the enzymes and vitamins in fruits and vegetables. Hot water will also make you fruit or vegetables fall apart and look a lot less pretty. So, be sure to use cold water!
Pineapple and Mint Infused Water Recipe: https://whatscookingamerica.net/beverage/pineapplemint-infusedwater.htm