In a small saucepan
over medium heat, combine 1 cup water, the sugar
, lavender and mint
sprigs. Bring to a simmer
and cook until the sugar has dissolved, about 3 minutes. Cool and strain
In a blender
, add the cooled syrup, raspberries
and lime juice and blend until smooth.
To serve, place some of the raspberry
puree in the bottom of each glass, top with seltzer water and garnish each glass with a sprig of mint.