In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low, add cloves, and simmer 5 minutes. Remove from heat and cool completely. When cool, strain and discard cloves.
Add wine and lemon juice to the sugar syrup; stir until thoroughly blended. The wine (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
Can be prepared 3 days in advance. Cover and keep frozen.
Makes 10 to 12 servings.
Clove Wine Sorbet Recipe: https://whatscookingamerica.net/SorbetClove.htm