1 bunch fresh mint
3 whole cloves
2 c. hot strong tea
1/2 c. lemon juice
3/4 c. sugar
1 qt. carbonated water
1 orange, sectioned and diced
1/4 c. diced pineapple
1/4 c. diced maraschino cherries
1 pt. white grape juice

Chop mint, add with cloves to hot tea and let stand until cold; strain into large pitcher.

Add fruit juices and sugar to minted tea and stir until sugar is dissolved; chill several hours.

When ready to serve, add fruits, juices and carbonated water to tea and pour over large piece of ice in punch bowl, or pour into tall glasses half filled with cracked ice. Garnish with small sprigs of mint if desired. Makes 20 punch cup portions or 10 tall glasses.