Brew the Base

Heat 4 cups of water until it reaches a rolling boil. Place your 6 tea bags in a large heatproof vessel. Pour the boiling water over the bags and let them steep for exactly 8 minutes. This slightly longer steep ensures the tea is strong enough to stand up to the fruit syrup without tasting "watered down."

Sweeten the Tea

Remove the tea bags (don't squeeze them, as this can release bitter tannins). While the tea is still hot, stir in ½ cup of granulated sugar until it is completely dissolved. Set this sweetened tea base aside.

Simmer the Raspberry Syrup

In a medium saucepan, combine 2 cups of water, the frozen raspberries, and the remaining ¼ cup of sugar. Bring this to a boil over medium-high heat. Once boiling, reduce to a simmer for 10 minutes. Stir occasionally; you’ll see the berries break down into a vibrant, fuchsia liquid.

The Great Strain

Pour the hot raspberry mixture through a fine-mesh strainer or cheesecloth into a jar. Use a spoon to press the pulp gently—you want every drop of that concentrated berry juice! Discard the leftover seeds and pulp.

The Marriage of Flavors

In your largest serving pitcher, combine the sweetened tea base, the fresh raspberry syrup, and the remaining 5 cups of cold water. Stir vigorously to marry the flavors together.

The Chill & Serve

Refrigerate for at least one hour. To serve, fill glasses to the brim with ice. Pour the tea and garnish with lemon wheels, fresh berries, and a sprig of mint.