Measure the sugar and water into a saucepan. Stir over low heat to dissolve the sugar and then bring up to the boil. Add the red wine, cinnamon stick and the lemon stuck with the cloves. Reheat gently until the mull is pleasantly hot, then draw off the heat. Cover and leave to infuse for 10 minutes.
Pour the mull into a large punch bowl, remove the stick of cinnamon but leave the lemon