Pour the boiling water over the two teabags, and leave to brew for 5-10 minutes. Remove the teabags, and set aside to cool.
Meanwhile, add the blueberries to a small saucepan, along with the maple syrup and lemon juice. Cook over a fairly low heat, stirring regularly, for at least 10 minutes, until the blueberries have completely broken down and the mixture is fairly thick and syrupy.
Add a couple of teaspoons of the blueberry mixture to six ice lolly moulds. Then fill the moulds almost to the top with peach tea, and add a few slices or chunks of fresh peach. Add lolly sticks, and place in the freezer until completely frozen.