Smoky Sage Punch Mocktail

Ingredients

• 1/2 cup water
• 1/2 cup granulated sugar
• 8 fresh sage leaves, plus more for serving
• 2 lemons
• 1 orange
• 1/4 cup granulated sugar
• 2 cups boiling water
• 1 tablespoon loose lapsang souchong tea, or 2 tea bags
• 1/2 cup fresh lemon juice
• 1 cup fresh orange juice
• 2 cups chilled sparkling water
• Ice
• Orange slices, for serving
• Lemon slices, for serving

Directions

1. Combine the water, 1/2 cup sugar, and sage leaves in a small saucepan. Warm over medium heat, stirring until the sugar dissolves, then remove from the heat and let the sage steep for 30 minutes. Strain and chill the syrup.
2. Use a vegetable peeler to remove wide strips of zest from the lemons and orange, avoiding as much white pith as possible. Place the peels in a bowl with 1/4 cup sugar and rub them together with your fingers until the sugar looks damp and fragrant. Let sit for at least 30 minutes.
3. Pour the boiling water over the lapsang souchong tea and steep for 4 minutes. Strain, then let the tea cool completely.
4. Add the lemon juice to the citrus sugar mixture and stir until the sugar dissolves. Strain into a pitcher, pressing gently on the peels to capture the citrus oils.
5. Add the cooled tea, orange juice, and 1/2 cup sage syrup to the pitcher. Stir well and taste, adding a little more sage syrup if you want it sweeter.
6. Just before serving, stir in the chilled sparkling water. Pour into ice-filled glasses and garnish with orange slices, lemon slices, and fresh sage leaves.