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Recipe for a hot day...

Pinapple Cooler

Makes 8 Servings

1 large fresh pinapple, about 4 pounds

1 1/4 cups of sugar

11 sprigs fresh lavender, rosemary, or lemon verbena

1/4 cup of fresh lemon juice

Tip: For Pinapple-Rum Cooler, stir in 1 cup of dark rum.

Cut and peel pinapple. Place fruit into food processor with metal blade and pulse until pinapple is crushed. Transfer to a large pot, add sugar, 4 cupswater, and 3 herb sprigs. Bring to a simmer over medium heat. Reduse heat and simmer for 15 minutes. Strain the mixture through 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.

I found this recipe and thought it was perfect for the month of July weather..

Enjoy