Add 1 cup granulated sugar, 1 cup water, and 2 cups fresh raspberries to a medium pot over high heat until it comes to a boil, then reduce to medium heat for about 5 minutes, crushing the raspberries with the back of a wooden spoon.
1 cup granulated sugar, 1 cup water, 2 cups fresh raspberries
Turn off the heat, cover the pot, and let set for 30 minutes.
Meanwhile, bring 8 cups filtered water to a boil and then steep 8 black tea bags in the hot water for 5 minutes. If using loose leaf tea, make sure to put it in an infuser ball before adding it to the water.
Remove the tea bags without squeezing them too much and discard. Squeezing the water out of the tea bags can add too much tanic acid to the tea and cause it to taste bitter.
Pour the remaining 6 cups of water into a large pitcher, followed by the tea. This will help cool it down.
Strain the raspberry syrup through a fine-mesh sieve and discard the pulp. Add the raspberry syrup to the pitcher with the tea.
Serve over ice and garnish with fresh berries if desired.
8 cups filtered water