In a 1-quart saucepan
combine the sugar, water and ginger
. Set over medium heat and cook, stirring occasionally until the sugar has dissolved, about 15 minutes. Allow the syrup to cool completely, then strain through a fine mesh sieve
. Discard solids and refrigerate until ready to use.
Put the raspberries
in a food processor
and process until pureed. Strain the raspberry puree through a fine-mesh strainer
into a clean bowl and set aside until ready to use. Discard seeds.
In a 3 quart pitcher or punch
bowl, combine the orange, lemon and lime juices, gin, and seltzer with the raspberry
puree and the syrup. Stir to combine and serve over ice in cups.