In a pot bring the raspberries, sugar, and water to a boil while stirring.
Strain over a bowl pressing to get all the liquid then discard the solids.
In a pot bring to the boil 2 cups of water with the ginger.
Remove from the heat and add the tea bags. Let steep for 5 minutes then remove the tea bags.
In a large serving jug, add the cooled tea, raspberry syrup, and lemonade together until well combined. Add additional sugar, stirring after each addition, until it reaches your preferred sweetness. Tip: The amount of added sugar can vary significantly based on the sweetness of the raspberries and lemonade used.
Chill until ready to serve. Serve over ice and garnish with additional raspberries and lemon slices.Tip: For an added twist try freezing the garnish raspberries.