Create the Pineapple Syrup: In a medium saucepan, combine the finely chopped fresh pineapple, granulated sugar, and 240ml of water. Stir everything together over a medium heat until the sugar has completely dissolved.

Simmer the Syrup: Bring the mixture to a gentle simmer. Reduce the heat to low and let it bubble away gently for 10-12 minutes. The pineapple will become soft and the liquid will thicken into a light syrup.

Strain for a Smooth Finish: Place a fine-mesh sieve over a heatproof bowl or jug. Carefully pour the hot pineapple mixture through the sieve. What works best for me is using the back of a spoon to press down firmly on the pineapple solids in the sieve. This extracts every last bit of the gorgeous, flavourful syrup.

Cool Completely: Discard the pineapple pulp (or save it for topping yoghurt or porridge!). Set the syrup aside to cool to room temperature, and then chill it in the fridge for at least an hour. This step is vital for a fizzy final drink.

Mix the Lemonade Base: While the syrup cools, prepare the lemonade. In a large jug, stir together the 240ml of fresh lemon juice, 1 litre of cold still water, and 2-3 tablespoons of cranberry juice for that lovely pink colour. Stir well and place this in the fridge to keep it chilled.

Assemble Your Soda: When you're ready to serve, fill your serving glasses generously with ice cubes.

Layer the Flavours: Pour about 2-3 tablespoons of the chilled pineapple syrup over the ice in each glass. You can adjust this amount depending on how sweet you like your drinks.

Add the Lemonade: Next, pour the pink lemonade base into each glass until it is about three-quarters full.

Top with Fizz: Slowly top up each glass with well-chilled sparkling water. Pouring it gently down the side of the glass helps to preserve the bubbles.

Garnish and Serve: Give each drink a gentle stir. Garnish with a fresh pineapple wedge, a slice of lemon, and a sprig of mint if you're feeling fancy. Serve immediately and enjoy the refreshing fizz.