1.Combine the water, sugar, rosewater, cloves and cinnamon in small saucepan; stir over heat, without boiling, until sugar dissolves. Remove from heat; cool. Remove the cinnamon stick.
2.Coarsely chop watermelon. Hull and coarsely chop strawberries. Combine watermelon, berries, mint and 2 tablespoons of the sugar syrup in large bowl. Divide fruit into serving glasses; top with yoghurt and muesli. Drizzle each with 1 teaspoon of remaining sugar syrup.
Make the sugar syrup ahead; keep in a sealed container in the fridge for up to one month. Prepare the fruit the night before then assemble in the morning in a small airtight container, and don’t forget to take a spoon.Note