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Minted Punch

Yield 8 Servings
5 c water
6 whole cloves
1 cinnamon stick - (3" to 4")
1 T ginger root,Minced
1/2 c fresh mint leaves,Chopped
1 whole mint leaves,for
1/2 c sugar
1 lemon,cut in half

In large saucepan over medium heat, stir together water, cloves, cinnamon stick, ginger and mint. Bring mixture to boil, reduce heat to medium and simmer, uncovered, until liquid is reduced to 4 cups, about 15 minutes. Add sugar and stir until dissolved.
Remove from heat. Squeeze juice from half of lemon into punch and mix well. Strain punch into pitcher or punch bowl; discard solids. Thinly slice other lemon half and add to punch. Serve punch warm or cold; to serve cold, cover tightly and chill 2 hours to overnight.

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