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Slice the ginger, add to a medium pot with water and bring to a boil.
Simmer on low for 30 minutes.
Turn the heat off and Let this steep until cooled.
Purée the raspberries and strain.
Juice the lemons and add maple syrup.
Strain the ginger and add to the lemon mixture.
Fill a glass with ice, and add some of the ginger liquid and 2 tbsp of the raspberry puree.
Top with sparkling water.