Combine the sugar with 3/4 cup water and the ginger in a small saucepan, bring to a boil and cook until the sugar melts completely. Remove from the heat and let cool. Cover and refrigerate until cold and the ginger infuses the syrup, at least 2 hours and up to 24 hours.
Bring 7 cups of water to a boil. Remove from the heat, then add the tea bags and let sit for 5 minutes. Remove the tea bags, put the tea in a pitcher and chill the tea in the refrigerator.
Stir in the peach nectar and ginger simple syrup. To serve, fill glasses with ice, add some raspberries and mint leaves, and pour the iced tea on top.
Recipe courtesy of Bobby Flay