Bring 1 quart of water to a boil, turn the heat off and add the tea bags and let steep until cool. Place the sugar and 1 cup of water in a sauce pot over high heat, bring up to a boil to dissolve the sugar and then turn off the heat, allow to cool.
Place the mint springs in a large pitcher, add the cooled sugar water and cooled tea along with the lime juice, stir to smash around the mint in the liquids. Pour over ice and serve.
Recipe courtesy of Rachael Ray, 2007