In teapot, pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags and squeeze. In medium saucepan, bring 2 cups water and sugar to a boil and boil 1 minute. Remove from heat. Stir in tea, corn syrup, and lemon juice. Pour into metal bowl; cover and refrigerate until well chilled, about 1 hour.  Process in ice cream machine according to manufacturer's directions. Makes 1 quart.