Spiced Clementine Syrup

• Per 3 cups fresh clementine juice
• 1 cup water
• 23 cup dark brown sugar
• 1 vanilla bean, sliced lengthwise
• 1 teaspoon whole allspice
• 1 3-inch chunk fresh ginger, peeled.

1. In a large pan with a heavy bottom, combine clementine juice with other ingredients by stirring gently.
2. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
3. Remove from heat, strain the liquid (discard the solids) and allow to cool before making the punch.

fresh clementine juice, water, brown sugar, vanilla bean, whole allspice, ginger

Taken from cooking.nytimes.com/recipes/1015774 (may not work)