Bring water to a boil. Add tea leaves and brew 5 min. in your favorite teapot.

Pour the finished tea into a medium sauce pan.

Add the sugar and lemon juice to the tea, and stir until the sugar is dissolved.

Rinse the peaches, then add them to the saucepan with the tea mixture.

Simmer until the peach skins start separating from the peach flesh.

Remove peaches with a slotted spoon and peel off the skin. It should come off easily, but a paring knife can help.

Place the peaches back into the tea mixture, cover, and simmer, turning the peaches occasionally, until a toothpick goes into the peach all the way down to the pit with minimal resistance. This will take 10-30 min.

While the peaches are simmering, pull out the raspberries and powdered sugar. Rinse the raspberries, removing any berries that are unripe or past their prime.

Place some of the raspberries into a fine mesh strainer, and place the strainer over a small bowl. Crush the raspberries against the strainer with the back of a large spoon so that the juice drips into the bowl. Keep crushing them until there is very little but seeds left. Scoop out the seeds, add more raspberries, and crush again. Repeat this until all raspberries have been crushed. Run the spoon along the bottom of the strainer to collect any remaining raspberry juice.

Sift the powdered sugar into the raspberry juice, beating with a fork, until the powdered sugar has dissolved.

When the peaches are done simmering, remove the pot from the stove.

Remove the peaches from the tea mixture with a slotted spoon.

Cut each peach in half along the natural "seam" that peaches have, and remove the peach pits.

Place one large scoop of ice cream into each of 6 bowls.

Arrange a peach half on top of the ice cream, pit side down.

Cover generously with raspberry sauce.

Optional: Pour remaining tea mixture into glasses over ice. The peaches will have flavored the tea just as generously as the tea has flavored the peaches, resulting in a lovely iced tea.