Into a mixing jug, add boiled Water (1 cup) and Granulated Sugar (1 1/4 cup). Whisk together until sugar is completely dissolved.
Add Tea Bags (2). Let tea brew for 10 minutes.
Into a blender, add Frozen Raspberries (1 pound) and all the juices. Blend until smooth.
Pour raspberry puree through a strainer, moving the mixture back and forth with a spatula to help it through.
To the simple syrup, add Vanilla Extract (2 teaspoon). Transfer it to a refrigerator-safe container. Cover and place in the fridge to cool.
To the raspberry puree, add juice from the Lemon (1). Cover and place in the fridge to chill for 4 hours, or up to overnight.
Whisk together the raspberry puree and simple tea syrup. Add mixture to ice cream maker and let it run for 15-20 minutes, or until about doubled in volume.
Transfer sorbet to a freezer-safe container. Place in the freezer for 4-6 hours, or up to overnight.
Scoop raspberry tea sorbet into serving bowls. Garnish with Fresh Mint Leaves (to taste).