Drain apricot halves, reserving syrup; cut up apricots.
In a 1-quart casserole combine reserved apricot syrup, water, whole cloves, and stick cinnamon.
Micro-cook, covered, for 3 minutes; mixture will boil.
Stir in apricots; micro-cook, covered, 2 minutes more.
Let stand, covered, at room temperature 20 to 30 minutes; or, chill, if desired.
Remove cloves and stick cinnamon and discard.
Stir in orange sections and strawberries.
Spoon fruit mixture into sherbets; garnish with mint sprigs and a whole sliced strawberry, if desired.