In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water with a handful of fresh mint leaves. Place over medium heat, stirring gently until the sugar has completely dissolved. Let it come to a light boil for about 2-3 minutes to infuse the mint flavor.

Remove the saucepan from heat and lightly muddle the mint leaves with a wooden spoon. Allow the mixture to steep for 15-20 minutes until it cools and the mint flavor is robust.

In a large pitcher, pour in 2 cups of pineapple juice and 1/4 cup of freshly squeezed lemon juice. Add an additional 2 cups of cold water. Stir the mixture until combined.

Once the mint syrup has cooled, strain it through a fine sieve or cheesecloth to remove the solid mint leaves. Gradually add the strained syrup into the pitcher, stirring to fully integrate the flavors.

Chill the lemonade in the refrigerator for at least 30 minutes or serve immediately over ice. Garnish each glass with mint sprigs and lemon wedges.