Boil four cups of water in a medium saucepan. Remove from heat and add three black tea bags. Steep for 10 minutes, then remove tea bags and let cool for 20 minutes.

While cooling, wash and slice two fresh peaches into wedges. In a large pitcher, muddle one cup of fresh raspberries until they release juices.

Pour the cooled tea over the muddled fruit mixture. Add half a cup of sugar and stir until dissolved.

Fill tall glasses with ice cubes and pour the iced tea over the ice, filling each glass to the brim. Garnish with a slice of peach or whole raspberries.