In a 2-quart saucepan set over medium-high heat, add the lemon juice and simple syrup. Bring the pan to a boil and add the mint leaves to the pan. Remove from the heat, and allow the mint to steep in the sorbet base for 5 minutes. Strain the sorbet base, chill it completely, and churn in an ice cream maker according to the manufacture's suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer

In a 2-quart saucepan set over medium-high heat, add the tangerine juice and simple syrup. Bring the pan to a boil and add the basil leaves to the pan. Remove from the heat, and allow the basil to steep in the sorbet base for 5 minutes. Add the lemon juice to the sorbet base, strain the base and chill completely. Churn the sorbet in an ice cream maker according to the manufacture's suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer

Place the raspberries, crushed pineapples, simple syrup and pineapple juice in a 2-quart saucepan set over medium-high heat. Once the pan comes to a boil, remove from the heat and puree the raspberry and pineapple mixture using an immersion blender, or in batches with a bar blender. Use a fine mesh sieve to strain the puree, and then add the lemon juice to it. Chill the base completely, and pour it into an ice cream maker. Churn the sorbet in the ice cream maker according to the manufacture's suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer.

Combine the water and sugar in a saucepan. Cook until the sugar has dissolved. Remove from the heat and cool.

Yield: 2 cups