In a saucepan, bring 2 cups of water to a boil. Once boiling, remove from heat and add the black tea bags. Steep for 5 minutes, then remove the tea bags and let the tea 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.

In a large pitcher, combine the cooled tea, fruit puree, and 2 cups of cold water. Stir well to combine.

Taste the mixture and adjust sweetness by adding more sugar if needed.

Chill the iced tea in the refrigerator for at least 1 hour before serving.

Serve over ice and garnish with fresh mint leaves if desired.