Yield:Yields about 3-1/2 quarts, roughly twenty 5-ounce punch-cup servings or 12-cocktail-size servings.

The beauty of serving this punch by the glass is that you can make a special concoction for each guest. Children will enjoy this tea with lemon-lime soda, and adults might like a splash of Champagne or an American sparkling wine.

Find this and other sparkling berverages in ourDrinks and Entertaining Guide.

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2 pints fresh strawberries (about 1 lb.), cleaned, hulled, and halve
2 Tbs. plus 1/2 cup granulated sugar
2 Tbs. fresh lemon-juice
1/8 tsp. (or a good pinch) kosher salt
2-1/4 cups water
6 regular-size mint tea bags (real tea with mint, not herbal tea), about 1/2 oz. total
6 cups cold water
1 liter (33.8 ounces) sparkling water, chilled
Mint sprigs for garnish (optional)
Whole fresh strawberries for garnish (optional)

Preparation

Put the strawberries, 2 Tbs. of the sugar, the lemon juice, and the salt in a food processor or blender. Process until it’s a smooth purée, pour it into a container, and refrigerate until needed.
In a small saucepan, bring the 2-1/4 cups water to a gentle boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
Pour the remaining 1/2 cup sugar into a 3-quart heatproof container (like a large Pyrex liquid measure). Remove the tea bags when they’re finished steeping (don’t squeeze them) and pour the tea over the sugar, stirring to dissolve the sugar. Add the 6 cups cold water and stir again. Chill until cold.
To serve, combine the strawberry purée with the mint tea and stir well to mix completely.
If serving in a punch bowl, put the strawberry-mint tea in the punch bowl and slowly add the sparkling water. For individual servings, fill 10-ounce stemmed glasses (wineglasses work great) two-thirds of the way with the tea and top off with the sparkling water. Garnish with mint sprigs and a strawberry, if you like.