Using a vegetable peeler, remove bright yellow peel from lemons.
Combine lemon peel and sugar in a medium saucepan with 1/2 cup water and bring to a boil, stirring to dissolve sugar. Lower heat and simmer 2 minutes.
Remove from heat and stir in mint. Cool to room temperature; strain.
Steep the tea bags in 4 cups of boiling water, covered, for 5 minutes. Then remove tea bags. Stir in syrup, lemon juice, 4 cups cold water, and ice cubes.
Serve in tall glasses filled with ice and a few mint leaves.
