Instructions: In large saucepan over high heat, combine sugar and ginger with water. Bring to boil, stirring occasionally, until sugar dissolves. Boil for about 15 minutes.

Transfer from heat and let cool for 15 minutes. Strain through a fine sieve, discarding solids, and refrigerate until well chilled.

Set aside a third of the berries for garnish. In a blender or food processor, process remaining berries until smooth.

Strain purae through a mesh sieve, pressing berries with back of a wooden spoon to extract as much juice as possible. Discard solids.

In a pitcher, combine ginger syrup, strained berry liquid and lemon juice. Serve over ice, garnished with reserved berries and lemon slices.

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