FOR MINT SYRUP:

1 c. water
1/2 c. sugar
2 tbsp. chopped fresh mint leaves
4 tsp. lemon juice
1 tsp. grated orange peel
1 tsp. grated lemon peel

Measure into a small saucepan having a tight-fitting cover. Put saucepan over medium heat and stir mixture until sugar is dissolved. Bring mixture to boiling. Reduce heat, cover and simmer for 5 minutes. Uncover; cook 10 minutes longer. Remove saucepan from heat and strain the mixture. Set aside to cool.

When syrup is cool, add 1 tablespoon chopped mint leaves. Cover and put into refrigerator for several hours or overnight. Strain before using.

FOR PREPARING FRUIT:

2 slices pineapple, cut 1 inch thick
1 c. fresh blueberries
1 lg. orange

Set our pineapple. Cut away rind and "eyes" and remove core. Cut the slices into small wedges. (Reserve remaining pineapple for use in other food preparation.)

Rinse blueberries and set aside. With a sharp knife, remove peel and white membrane from orange. Remove sections by cutting on either side of dividing membranes; remove section by sections over a bowl to save the juice. Put fruit into refrigerator to chill.

When ready to serve, carefully mix the fruit and strained mint syrup. Serve in chilled sherbet glasses garnished with mint leaves. Yield: 4 servings.