This mocktail is a nice way to introduce sake to novices and a new way for seasoned sake lovers to enjoy the summer love.

Ingredients

1 large (about 4 pounds) fresh pineapple

1 1/4 cups sugar

11 sprigs fresh lavender, rosemary, or lemon verbena

1/4 cups fresh lemon juice

Directions

Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.

Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.

Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.

Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs. Pineapple Cooler Recipe

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