2) In a small saucepan combine the sugar and 250ml of water and bring to a boil. Cook briefly until the sugar is dissolved. Remove from the heat and add the raspberries. Leave to come to room temperature.
3) Combine the tea and raspberry-sugar syrup, to taste. Put ice into 4 (330ml) glasses. Squeeze a wedge of lime in each glass, pour the sugared tea over, and garnish with a sprig of mint.