Blend the fruit, lemon juice and lemon zest in a blender on high until smooth. I used a Blendtec for this. If it doesn't work for you in a regular blender, you can add a little of the water to get things moving. But putting sparkling water in a blender will make it less bubbly, so don't put it all in.
Add the maple syrup and blend for just one more second.
Pour into the punch bowl and stir in the sparkling water. You should only pour in the sparkling water before serving. The sparkling water doesn’t make it bubbly, but makes it more voluminous and light.
Cover and refrigerate leftovers for up to 2 days (but this is really supposed to be enjoyed immediately due to the sparkling water).
Notes
It's important that the sparkling water is cold! It helps with the bubbliness, but also, you'll bring the whole punch down to room temp if you use room temp water.