Combine water and sugar in a small saucepan; bring sugar mixture to a boil. Add orange and lemon rind; reduce heat and simmer 3 minutes. Remove liquid from heat, and add tea bags; steep 5 minutes. Strain tea through a sieve into a bowl; discard citrus rind and tea bags. Cool tea mixture completely. Stir in orange juice and lemon juice.
Pour citrus mixture into freezer can of an ice cream freezer. Freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.