In a small saucepan, bring 2 cups of water to a boil. Once boiling, remove from heat and add the tea bags. Let steep for 5 minutes, then remove the tea bags and allow the tea to cool to room temperature.

In a blender, combine the sliced peaches, raspberries, and sugar. Blend until smooth. If desired, strain the mixture through a fine mesh sieve to remove seeds and pulp for a smoother texture.

In a large pitcher, combine the cooled tea and the fruit puree. Add 4 cups of cold water and stir well. Taste and adjust sweetness if needed.

Refrigerate the iced tea for at least 1 hour to chill.

To serve, fill glasses with ice cubes and pour the peach raspberry iced tea over the ice. Garnish with fresh mint leaves if desired.