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1
Combine the pineapple and both sugars to coat in a large, covered pot and let it macerate, stirring occasionally to help the sugar dissolve, for at least 12 but no more than 24 hours.
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2
(Setting this up after dinner and stirring periodically before bedtime is sufficient.)
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3
The fruit will shrink in size and release its juice and the sugar will dissolve in the liquid.
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4
If necessary, cover the bowl loosely with a kitchen towel tied with string to protect the sweet syrup from insects.
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5
When the fruit has macerated, move the pot to the stovetop.
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6
Tie the mint together at the stems with kitchen string or unwaxed, unflavored dental floss and dunk the leaves into the fruit and syrup.
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7
(Leaving the stems sticking out will help with easy removal later.)
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8
Cover the pot and bring to a gentle boil over high heat, then lower the heat and simmer for 3 minutes.
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9
Turn off the heat and let the mixture steep, still covered, for 30 minutes.
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10
Remove the mint with tongs or your fingers and squeeze out as much of its liquid as you can through a sieve back into the pot.
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11
Strain the pineapple from the liquid and save it for another use (such as eating).
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12
Stir in the lemon juice.
