Prepare the Raspberry Syrup: Combine raspberries, sugar, and 1/2 cup of water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved and the berries have broken down (about 5-7 minutes).

Strain the syrup: Pour the raspberry mixture through a fine-mesh sieve into a small bowl, pressing down on the solids with a spoon to extract all the liquid. Discard the seeds and pulp. Set syrup aside to cool slightly.

Steep the Tea: Place the 4 Earl Grey tea bags in a heatproof pitcher or large measuring cup. Pour 2 cups of boiling water over the tea bags. Steep for exactly 4 minutes, then remove the tea bags immediately to avoid bitterness.

Combine Tea and Syrup: While the tea is still warm, stir in the prepared raspberry syrup until fully incorporated. Allow the mixture to cool to room temperature.

Chill and Serve: Once cooled, add 4 cups of cold water (or more, depending on desired strength) to the pitcher. Refrigerate for at least 1 hour until thoroughly chilled.

To serve, fill tall glasses with ice. Pour the chilled Earl Grey Raspberry Iced Tea over the ice. Garnish each glass with a fresh raspberry sprig or a slice of lemon.