Heat the sugar, ginger and water in a small saucepan, stirring continuously until the sugar is dissolved.
Simmer uncovered for 5-8 minutes until slightly thickens and reduced in amount. Cool.
Divide the raspberries, mint and lime wedges among 2 glasses. Pour 2 tbsp of the sugar syrup in each glass.
Using a wooden spoon or muddler, crush the mixture to release the juice and oils of the fruit and mint.
Top each glass with crushed ice, fill with a mixture of cold pomegranate and fizzy or soda water and serve.