Heat 1 3/4 cups water until steaming but not quite boiling, then add the 3 tea bags and let steep for 15 minutes to extract full flavor. While the tea steeps, prepare your peaches by pitting and slicing 5 large peaches into 1/2-inch wedges—you'll use some for puree and some for garnish. I like to keep a small bowl of water nearby while working with peaches to prevent browning. After steeping, remove the tea bags and set the tea aside to cool to room temperature.

While the tea cools, blend 3-4 of the peach wedges with the freshly squeezed juice from 1 1/2 limes and 1/8 teaspoon salt in a blender until completely smooth. The salt helps brighten the peach flavor and balance the sweetness. Set this peach puree aside, and reserve the remaining fresh peach slices for garnish in the punch.

Thinly slice 1/2 inch of fresh ginger and add it to the cooled tea from Step 1 along with 6-8 fresh basil leaves. Let this steep for 5 minutes to allow the ginger and basil to infuse and add subtle aromatic notes to the punch base. I prefer adding these after the tea cools rather than during brewing because it keeps the fresh, delicate basil flavor bright instead of becoming muted or slightly bitter.

Pour the ginger-infused tea from Step 3 and the peach puree from Step 2 into a large pitcher. Stir in the 2 teaspoons of honey if using—this adds a subtle richness that rounds out the acidity from the lime. Pour in the 4 cups of ginger ale last and stir gently to combine while preserving the carbonation. Add the reserved peach slices from Step 1 and serve immediately over ice for the most refreshing punch.