2cupsfresh fruitsuch as pineapple, maraschino cherries, grapes, kiwi, blueberries, or raspberries cut into bite-sized pieces
club sodaadditional, as necessary
For the Punch
Bring 4 cups of cold water to a boil. Add the tea bags and set aside to steep.
Add sugar and remaining 1 cup water to a saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat and let the simple syrup cool for about 10 minutes
Remove the tea bags from the tea (do not squeeze the tea bags).
Combine the simple syrup, tea, and lemon and lime juice. Cover and refrigerate several hours or overnight until chilled. Refrigerate the pineapple juice, club soda and sparkling apple cider.
For the Ice Ring
In a tube pan or bundt pan, scatter the fruit evenly and pour the pineapple juice over to cover the fruit. Place the pan in the freezer and chill until solid, several hours or overnight.
To serve, pour the tea mixture, pineapple juice, sparkling apple juice and club soda into the punch bowl. Run hot water over the bottom of the tube or bundt pan for a few seconds to loosen the ice ring — it should pop right out. Float the ice ring in the punch bowl. Scatter slices of lemons and limes over the punch. Serve.
Lisa keeps additional club soda on hand to add more fizz if the punch sits for longer periods, or if someone prefers a less sweet punch. For those who prefer a spiked punch, add rum or sparkling wine to individual glasses.
Tried this recipe?Rate it above to let us know how it was!