In a medium-size pan add the fruits, water, cinnamon stick, and cloves
Bring it to a boil and continue to cook on low medium heat for about 30 minutes
With a skimmer drain and take out the fruit into a colander.
Add the sugar into the fruit water along with slice of lemon and continue to cook until sugar dissolve for about 5 more minutes on low heat
The remaining pulp of the fruits will still have some juice left. So drain that valuable juice as much as you can, helping by pressing with a back of a wooden spoon and add the juice back to the pan.
Turn off the heat and pour the sherbet into a pitcher and let it completely cool down.
Add the sherbet to the refrigerator and chill completely. It will be concentrated so when serving you can add more cold water and ice cubes. Usually, it gets about 1+1/2 liter more water but you can just taste and adjust the amount as you wish.
