In a small saucepan add water and sugar; cook on medium-heat until sugar is dissolved. Add raspberries and simmer for 15-20 minutes. Remove from heat and cool. Strain syrup into a glass jar and refrigerate until ready to use. Syrup will keep fresh up to 3 weeks.
In a cocktail shaker or glass, muddle fresh raspberries, and lime. Add gin, simple syrup and fill with ice; shake or stir well.
Strain into an ice-filled glass and top with sparkling water, a squeeze of lime and fresh raspberries for garnish. Enjoy!
For raspberry ice- fill ice cube tray with water and a few raspberries. Freeze for at least 4 hours or preferably overnight.