Cook the sugar and water in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

For mango puree: Thaw a bag of frozen sliced mango, then puree in a blender with 1/2 cup of the sugar syrup. Strain through a fine-mesh strainer and transfer to a bottle or jar.

For raspberry puree: Thaw a 16-ounce bag of frozen raspberries, then puree in a blender with 1/2 cup of the sugar syrup. Strain and store in a bottle or jar.

Refrigerate until ready to use. When ready, mix your desired flavor of Gold Peak tea with the fruit purees and serve over ice. Garnish with fresh fruit and mint.