Steep 1 herbal tea bag (rooibos or hibiscus) in 1 cup of just-boiled water for 5 minutes. Remove tea bag and chill the tea until cold (about 20–30 minutes) or use previously chilled tea.

Combine juices

In a large pitcher, pour 2 cups cranberry juice, 1/4 cup fresh orange juice, and the chilled herbal tea. Stir gently to combine.

Sweeten and brighten

Add 2 tablespoons simple syrup and 1 tablespoon fresh lemon juice to the pitcher. Taste and adjust: add up to 1 more tablespoon simple syrup if you prefer sweeter, or additional lemon juice (1/2 tablespoon increments) if you want a tarter profile.

Finish with sparkle

Just before serving, gently stir in 1 cup cold sparkling water to preserve fizz.

Garnish & Serve

Prepare glasses by filling each with 1–2 ice cubes (about 6 ice cubes for a 4-serving pitcher). Divide the cooler evenly into 4 glasses (about 1 cup per glass).

Garnish each glass with 3 fresh cranberries, 1 thin orange slice on the rim, and 1 sprig of mint. Optionally bruise the mint lightly between your fingers before adding to release aroma.

Serve immediately while sparkling. If making ahead, keep the sparkling water separate and add it just before serving to maintain carbonation. Chilled the mixed base will keep up to 48 hours refrigerated (without sparkling water).