Dice the apples, halve the grapes and separate the pomegranate seeds.

Boil the sugar with the water in a pan and, once boiling, continue for 5 more minutes before stirring in the lemon juice.

Add the prepared fruit to the hot syrup, remove from the heat and let it steep for 15 minutes.

Strain the sherbet into ice-filled glasses, garnish with mint leaves and serve right away.