How to Make It
In a large saucepan, bring the water and fennel seeds to a boil. Reduce the heat to low; simmer for 20 minutes. Remove from the heat, add the tea bags and let steep for 10 minutes. Strain the tea into a heatproof bowl. Stir in the sugar and let cool. Add the pomegranate juice, lemon juice and lemon and orange slices. Serve in tall glasses over ice.