Heat 1 cup of sugar with one cup of water in a saucepan, whisking together until dissolved.
Remove the pan from the heat and add in the tea bags. Let rest for 10 minutes to steep.
Remove the tea bags and whisk in 2 cups of cold water.
Pour your sweet tea into your popsicle molds.
Freeze for at least 4 hours, or longer (preferably overnight).
Notes
Letting the tea steep for several minutes helps to get the most tea flavor from the bags before use. If desired you can cut down on the steeping time or increase it for a stronger flavor.
You can use sugar alternatives for this recipe like Splenda granulated sugar but you will need to taste the tea and adjust to your own preferences. Keep in mind that liquid splenda and honey should not be frozen so do not use them as sweeteners in these popsicles.
You can keep your homemade popsicles stored in airtight containers (wrapped in plastic wrap first) for up to 6 weeks. They'll last almost indefinitely but the longer you keep them in the freezer the more flavor is lost thanks to freezer burn.
Depending on your mold and the temperature of the popsicle mixture inside, it can take anywhere from 4 to 8 hours for the popsicles to fully freeze and set up.
I recommend letting the mold sit on the counter for about 5-10 minutes before trying to remove the popsicles from inside. Another option is to carefully run the bottom of the mold under warm running water just enough to loosen the popsicles.