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1
In a 2-quart saucepan set over medium-high heat, add the lemon juice and simple syrup.
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2
Bring the pan to a boil and add the mint leaves to the pan.
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3
Remove from the heat, and allow the mint to steep in the sorbet base for 5 minutes.
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4
Strain the sorbet base, chill it completely, and churn in an ice cream maker according to the manufacture's suggested procedure.
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5
Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer
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6
In a 2-quart saucepan set over medium-high heat, add the tangerine juice and simple syrup.
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7
Bring the pan to a boil and add the basil leaves to the pan.
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8
Remove from the heat, and allow the basil to steep in the sorbet base for 5 minutes.
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9
Add the lemon juice to the sorbet base, strain the base and chill completely.
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10
Churn the sorbet in an ice cream maker according to the manufacture's suggested procedure.
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11
Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer
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12
Place the raspberries, crushed pineapples, simple syrup and pineapple juice in a 2-quart saucepan set over medium-high heat.
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13
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.
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14
Use a fine mesh sieve to strain the puree, and then add the lemon juice to it.
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15
Chill the base completely, and pour it into an ice cream maker.
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16
Churn the sorbet in the ice cream maker according to the manufacture's suggested procedure.
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17
Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer.
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18
Combine the water and sugar in a saucepan.
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19
Cook until the sugar has dissolved.
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20
Remove from the heat and cool.
