1 Break ginger into pieces. Place onto a food processor, process until roughly chopped. Transfer to a saucepan, add the sugar and water. Bring to simmer over medium heat, stirring until sugar has melted. Simmer gently for 20 minutes. Cool. Strain through a sieve lined with muslin, squeezing as much from the ginger as possible. Pour into a sterilized jar and refrigerate.

2 Pour 1 tablespoon ginger syrup into base tall glasses. Add raspberries, basil and crushed ice. Squeeze over a lime wedge, adding the squeezed pieces to the glass. Top up with soda, stir to combine. Serve.

TIP: Syrup will keep in the fridge for 1 month

For adult version, add 30ml chilled vodka to each glass with ginger syrup.