Boil water.Boil 2 cups of filtered water on the stovetop or using an electric kettle with a temperature setting. In an electric kettle, set it to 190°F. On the stovetop, bring water to a simmer, not a full boil. Use filtered water if possible for a better tasting tea.
Put tea sachets into a pitcher and add hot water.
Steep for 5 minutes.
Discard tea sachets and let tea cool.Set aside.
MAKE RASPBERRY SYRUP
In a saucepan, heat water, sugar, and raspberries.Over medium-high heat, let it come to a boil then lower heat and simmer for 10 minutes.
Mash raspberries.While simmering, use a wooden spoon or potato masher and mash the raspberries. The raspberries will lose their bright red color and look pale pink.
Strain raspberries syrup. Let cool.Using a mesh strainer, filter out the raspberry solids and discard. Let the raspberry syrup cool for about 10 minutes.
Combine cooled down raspberry syrup and tea.
Pour raspberry iced tea into cups filled with ice.Optional: Garnish with a couple of fresh or frozen raspberries.