Pour the water into a medium saucepan and bring to a boil.

Turn off the heat and add the tea bags, 4 sprigs of the mint, and sugar.

Stir to dissolve the sugar and let steep 8 minutes.

Cool to lukewarm, about 10 minutes.

Strain the orange and lime juice through a fine wire strainer into a pitcher.

Remove the mint sprigs from the tea and pour the tea into the pitcher with the juices.

Taste for sweetness.

Put about 6 ice cubes in each of 4 tall glasses and fill each glass with punch.

Garnish with the remaining mint sprigs.

In a small saucepan, simmer the sugar, water, cinnamon sticks and cloves about 10 minutes.

Cool to room temperature.

Remove the cinnamon sticks and cloves.

Pour liquid into a large pitcher.

Stir in the pineapple and the orange juices.

Add the lime slices.

Cut open the pomegranates and break the fruit into sections.

In the sink, in a bowl of cold water, pick out the small red seeds.

Discard the thin white membrane between the sections.

Put the seeds in a blender or food processor.

Blend on low speed, or pulse to a coarse purée.

Pour through a fine strainer into a bowl to catch the juices.

Discard the seeds.

Add the orange juice and water.

Sweeten to taste with sugar.

Pour into a jar, cover and refrigerate until cold.

Break off and discard most of the outer bark of the tamarind pods.

Rinse the pods and cut into small pieces.

Put the pods in a medium saucepan and add the water.

Bring to a boil, then reduce heat, cover, and simmer 10 minutes.

Remove the pan from the heat and cool.

Cover and refrigerate the mixture about 6 hours or overnight.

Pour the juice through a fine-mesh strainer into a pitcher or glass jar.

Discard the tamarind.

Add the sugar, and stir until dissolved.

In a medium nonreactive pan, put the jamaica blossoms in 1 cup of boiling water and simmer over low heat 3 minutes.

Pour the mixture into a large glass container and add the cold water and ¼ cup sugar.

Cover and steep 4 hours in the refrigerator.

Pour through a fine-mesh strainer into a glass pitcher.

Stir in additional sugar, if desired.

Serve, over ice, in tall glasses.

Store, covered, in the refrigerator up to 4 days.

Purée the watermelon and lime juice in a blender until smooth.

Pour over ice in tall glasses.

Peel ½ of the mango with a sharp thin-bladed knife.

Cut the peeled half of the fruit away from the pit, cutting as close to the seed as possible.

Turn the fruit over, holding it in the palm of your hand, and peel the remaining half.

Cut that half away from the pit as before.

Discard the seed.

Cut the fruit into small pieces and put in a blender.

Add the remaining ingredients and purée as smoothly as possible.

Pour the mixture through a fine-mesh strainer into a pitcher, pressing on the solids to release all the juices.

Discard the pulp.

Serve over ice cubes in tall glasses.

To peel and cut up the mango, cut ½ of the mango away from the flat oval seed with a sharp paring knife.

Then lay the cut half on a flat surface, skin side down, and make cross-cuts on the fruit, separating the flesh into cubes.

(Do not cut through the peel.

) Push the fruit inside out and cut the cubes off the peel.

Discard the peel and put the pieces of fruit in a blender jar.

Add the remaining ingredients and purée until smooth.

Put all of the ingredients in a blender and purée until smooth.