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