Over moderate heat add water, sugar, zest, cloves and salt together in a small saucepan and bring to a simmer. Cook for 23 minutes or until sugar is completely dissolved. Cool and add lemon and beet juice along with the mint leaves.
Refrigerate for at least 1 hour. Strain and serve in tall glasses with ice cubes and garnished with a mint sprig and a lemon slice in each glass.
