2 large grape skins
1 sprig fresh mint
2 stalks celery, thinly sliced
2 1/2 cups water
1 (8 ounce) can crushed pineapple, juice only
1/2 th cup boiling water
1 teaspoon crushed pineapple
1/2 teaspoon lemon zest
1 (8 ounce) package frozen whipped topping, thawed
Place the grape skin, mint, celery and water in a blender, and blend another 2 hours.
Stir in the pineapple, lemon zest, pineapple, pineapple juice and pineapple. Pour mixture into Mason jars and chill in refrigerator.