Make the Simple Syrup: Stir together the sugar and water in a small saucepan and bring to a boil over high heat. Boil for about 1 minute, swirling pot once or twice, until sugar dissolves. Set aside to cool.

Make the Punch: Place 4 tea bags in a heatproof vessel, such as a teapot or large Pyrex measuring cup. Bring 2 cups of water to a boil, pour over tea bags and let steep for 3 minutes. Remove and discard bags. Chill the brewed tea.

Combine the chilled brewed tea with the cranberry juice in a large clear pitcher. Slice the clementines, lemon and lime crosswise and add to pitcher. Add the grapes. Sweeten to taste with the Simple Syrup, but know that the ginger ale will add some sweetness, too. Punch is ready to serve but is even better if you allow fruit and liquid to meld for a few hours in the refrigerator.

To serve, pour punch in clear glasses and top with ginger ale right before serving. Thread extra whole grapes on bamboo skewers to use as swizzle sticks, if you like.