Place eight 5-oz. paper cups in a shallow baking pan. In a medium bowl combine tea bags, sugar, and fresh thyme. Add 2 cups boiling water. Let stand 5 minutes. Remove and discard tea bags and thyme.
In a blender combine tea mixture and raspberries. Cover; blend to combine. Strain mixture through a fine mesh sieve; discard seeds. Let mixture stand for 5 minutes. Using a spoon to remove any foam that forms on top of the tea mixture. Stir the wine into the mixture; pour the mixture into prepared paper cups. Cover each cup with a square of foil. Using a knife, make a small hole in center of each foil square. Slide a wooden craft stick or straw through each hole and into the mixture. Freeze overnight.
To serve, peel paper cup off of pop. Serve at once or place in a larger glass set in ice.