To make the syrup: In a small saucepan combine the water, sugar, honey, ginger, star anise, cardamom pods, and cinnamon stick. Bring to a boil over high heat and then turn the heat down to low and let simmer for 10 minutes.

Add the chopped mint and remove from the heat. Let the sauce cool to room temperature, then cover and refrigerate overnight.

Remove the ends from the tangelos and peel with a knife, removing all the pith completely. Cut the tangelos crosswise into 1/2-inch slices. Lay them on a shallow platter.

About 1 hour before serving, drizzle the syrup over the tangelo slices and garnish with mint sprigs. Keep chilled until ready to serve.