Combine honey and water in a small saucepan and bring to a boil over medium-low heat, stirring constantly. Once the honey has dissolved, turn off the heat, and allow the syrup to cool. (If you are omitting the simple syrup, you may need to add another cup of water to the final tea mixture depending upon how strong or weak you prefer your iced tea).

In a separate saucepan, bring 1 cup of water to a boil, then remove from the heat and steep the 6 tea bags for 10-12 minutes (covered). Once the tea has steeped, remove the tea bags. Set aside.

With a food processor or high-powered blender, combine peeled and sliced peaches and raspberries together and puree. Add in 1 cup of water, and blend until smooth.

Strain the puree mixture through a fine mesh strainer in order to remove all seeds.

In a large pitcher, combine simple syrup, steeped tea, remaining 3 cups of water, lemon juice, and peach raspberry puree. Stir until combined.

Add in sliced peaches, raspberries, lemon wedges, and/or mint, if desired.

Chill in the fridge for 3-4 hours, or serve with ice.

Enjoy!