by 
INGREDIANTS
¼ tsp. of Cardamom Seeds (Ilaichi Daanay)
½" x 3" piece of Orange Zest
4 Whole Cloves (Long)
1 (3") piece of Cinnamon Stick (Dal Cheeni)
¼ cup of Honey (Shehed)
6 cups of Grape Juice
2 cups of Water
A small piece of Cheese Cloth
DIRECTION
Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth. Place the grape juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
Remove the pan from heat, add the spice bag and cinnamon stick and cover. Set aside until the juice has cooled. Remove the spice bag and cinnamon stick and chill.
Add the water, mix and serve cold.
