Mandarin Punch

• 2 cups sugar
• 2 dozen whole cloves
• 2 large cinnamon sticks
• 2 cups orange juice
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1 tablespoon candied ginger, finely chopped
• 2 tablespoons fresh mint leaves, slivered
• 1/2 teaspoon spearmint or peppermint extract
• Club soda

1. Combine sugar, 1/2 cup water and spices in a small pan and heat gently, stirring, until melted to a thick, clear syrup.
2. Take off heat, add citrus juices, stir again and let cool, at least 1/2 hour.
3. Strain into a bowl, add candied ginger, mint and extract, stirring to mix.
4. Fill a wine goblet or tall glass with crushed ice and ladle in 1/4 to 1/2 cup of the mixture.
5. Stir, then top with club soda.

sugar, cloves, cinnamon sticks, orange juice, lemon juice, lime juice, candied ginger, mint, spearmint, soda

Taken from cooking.nytimes.com/recipes/1013704 (may not work)