Squeeze 2 lemons and the orange and pour into a punch bowl along with the water. It is best to also add the pulp from the pressing process, but first remove the stones.
Top up with sparkling wine, bitter lemon and tonic water.
Grate the rest of the lemon and cut into thin slices, coarsely chop the lemon balm. Put both in the bowl. Let it steep for 2 to 3 hours.
If the punch is too tart for you, you can sweeten it with sugar.
Just before serving, add ice cubes so that the punch is really nice and cool and refreshing.
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