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

In a blender, combine the fresh raspberries and sugar. Blend until smooth, then strain the mixture through a fine mesh sieve to remove the seeds.

In a large pitcher, combine the cooled tea, raspberry puree, and fresh lemon juice. Stir well to combine.

Refrigerate the mixture for at least 1 hour to chill.

To serve, fill glasses with ice cubes, pour the raspberry iced tea over the ice, and garnish with fresh raspberries and mint leaves.