Nonalcoholic Smoky Citrus Punch

Preparation

1. Step 1

   The day before serving, peel the lemons and oranges. Place the peels in a medium bowl or a large jar and reserve the fruit. Add the sugar and use a muddler or the end of a rolling pin to work the sugar into the peels until they start to turn slightly translucent, about 2 minutes. Set aside at room temperature for at least 2 hours or overnight.

2. Step 2

   In a pitcher or large glass jar, add 3 tea bags or 3 teaspoons loose-leaf tea. Pour in 3 cups water, cover and refrigerate for 8 to 12 hours. Remove and discard the tea bags, if using, or strain out and discard the tea leaves through a fine-mesh sieve lined with cheesecloth. (Cold-brewed tea will keep, covered, in the refrigerator for up to 5 days.)

3. Step 3

   Bring 1 cup water to a boil. Add the remaining 1 tea bag or 1 teaspoon loose-leaf tea. Steep for 4 to 5 minutes, then remove the tea bag or strain out the loose-leaf tea. Add the brewed tea to the citrus-sugar mixture and stir to dissolve the sugar. Strain through a fine-mesh strainer, pressing on the solids. Cover and chill in the refrigerator for at least 1 hour. (The mixture can also be stored in an airtight container, in the refrigerator for up to 1 month.)

4. Step 4

   When you are ready to serve, juice the reserved lemons and oranges (you should have about 1 cup juice, if needed, juice another lemon to get you to 1 cup). In a large punch or serving bowl, unmold the prepared ice wheel. Add the lemon and orange juice, reserved citrus-sugar-tea mixture, and the cold-brewed black tea. Pour in the soda water and tonic water, and stir gently to combine. Ladle into individual punch glasses and serve each with a lemon and orange slice.