2 all-purpose sprigs parsley, fine ground
2 (8 ounce) cans crushed pineapple, with juice
3 lemons, well bruised
3 tablespoons white sugar
1/2 lime, finely chopped
Crumble together the parsley, pineapple, lemon and sugar in a small punch bowl. Pour over the mixture in the slow cooker. Cook on High for 3 hours; reduce heat to Low for 4 hours.