Bring 4 cups of purified water to a rolling boil in a medium saucepan. Remove from heat and steep 4 raspberry leaf tea sachets for 5 to 10 minutes.

Allow the tea to cool to room temperature, setting aside for later use.

In another saucepan, combine 1 ½ cups of purified water, sliced fresh peaches, honey, lemon zest, and vanilla extract. Bring to a boil over medium heat.

Reduce the heat and let it simmer for 15 minutes, stirring occasionally. Strain the syrup to remove solids and let cool.

In a large pitcher, combine the cooled peach syrup and the brewed raspberry tea. Stir well.

Taste and add more honey if a sweeter tea is desired.

To serve, fill glasses with ice cubes and pour the peach tea over the ice. Garnish with a fresh peach slice or lemon wedge.