- In a Bundt pan, evenly distribute and alternate the fruit at the bottom. Pour the water into the mould. Freeze for 8 hours.
- In a saucepan, bring 2 cups (500 ml) of the water with the sugar, lemon juice and raspberries to a boil.
- Off the heat, add the tea bags and let steep for 5 minutes. Strain and pour into a pitcher with the remaining water (2 cups/500 ml). Refrigerate until completely chilled.
- When ready to serve, unmould the ice ring into a large punch bowl. Add the iced tea, club soda and brandy.