Iced-Tea Fruit Punch
Created by Annie Wayte
Servings: Serves 8–10
Ingredients
  • 2 tablespoons loose berry or fruit tea or 6 bags of berry tea
  • Natural-cane turbinado sugar to taste
  • 2 cups ' ' fresh seasonal fruit , such as a combination of raspberries, blueberries, sliced strawberries, pitted cherries, grapes
  • 1 orange , skin removed, cut into segments
  • 1 lemon , quartered lengthwise and thinly sliced
  • 1 lime , quartered lengthwise and thinly sliced
  • 1/2 cup fresh mint leaves , coarsely chopped
  • 2 cups ice cubes
  • 2 cups sparkling water or champagne , optional
  • 3 cups dark rum , optional
Directions
Bring six cups water to a boil; add tea leaves and steep 10 minutes. Strain into a vessel and discard leaves. Add sugar to taste, stirring to dissolve. Cool to room temperature, then cover and refrigerate.

Place ice, fruit and mint in a large pitcher. Add the cold tea and, if using, sparkling water or champagne, and rum. Stir and serve.