Pineapple Lemon Verbena Lemonade

 

2 ½ pound peeled, cored and chopped fresh pineapple

2 cup freshly squeezed lemon juice

1 ½ cup granulated sugar (or less to taste, depending on sweetness of pineapple)

40 large lemon verbena leaves

4 cup water

 

Place the chopped pineapple, lemon juice, sugar, lemon verbena leaves in the jar of a large blender. Put the lid on and pulse the mixture 10 or 12 times, then run the blender until the mixture is smooth. Work in batches if necessary.  Strain the mixture through a fine-mesh sieve and into a 2‑quart or larger pitcher, pressing the solids through with the back of a spoon. You should have at least 4 cups liquid. Pour in the water and stir to combine. Serve in glasses filled with ice cubes, garnished with lemon verbena sprigs