Steep tea bags in 1 quart boiling water for 5 minutes with 1/2 cup sugar.
Puree strawberries in food processor until liquified.
Remove tea bags and add remaining 1/2 cup sugar.
Add strawberry puree and lemon juice and stir well.
Strain liquid through cheesecloth or fine sieve.
Add remaining quart of water and chill.
Serve over ice.