I made the raspberry syrup by toasting the raspberries with 1/2 a cup of water and 1 tablespoon of sugar in a saucepan, bringing them to a slow boil, and letting the mixture simmer for 5 minutes. I then mashed the raspberries to a pulp, strained them, and set the liquid aside in a cup.
To make the peach syrup, pour 1/2 a cup of water into a saucepan, add a tablespoon of sugar, and stir in a tablespoon of peach powder. Let it boil and simmer for about 2-3 minutes. Place in a cup to cool.
Brew the passion tea by steeping the teabags in a cup of water. Let it cool down.
Lastly, put ice in the pitcher and pour in the tea, lemonade, raspberry syrup, and peach syrup. Stir and serve.
