- Bring 4 cups of water to a boil. Add the tea bags and steep for 5–7 minutes. 
- While the tea steeps, combine the cherries and sugar in a saucepan over medium heat. 
- Cook the cherries for about 10 minutes until they break down and get syrupy. Stir occasionally so nothing sticks. 
- Strain the cherry mixture through a fine mesh sieve into a pitcher to remove skins and pulp. 
- Remove the tea bags and pour the brewed tea into the pitcher with the cherry syrup. 
- Add 4 cups of cold water. Stir everything together and chill for at least an hour. 
- Serve over ice with a sprig of mint or a lemon slice if you're feeling fancy.