First, peel your clementines and split them into segments.
Slice your lemon and lime into slices of about ½ cm width.
Then add all of your ingredients into your large saucepan and stir together.
Heat on a low setting until your sugar has dissolved.
Turn the heat up to high and bring to a rolling boil.
Fast simmer until the liquid has reduced to a light syrup. This should take around 5 minutes.
If making mulled wine, pour in 2 bottles of red wine and heat gently until warm but not boiling.
If keeping your syrup for later use, leave it to cool and infuse for a few hours then tip the mixture into a sieve pushing the fruit down so that the liquid is separated. Freeze the syrup and discard the fruit.