Thinly slice the ginger. In a pestle and mortar, bruise the ginger slices and cardamom pods to release their fragrance and pop them into a large jug. Cut the raspberries in half and add them to the spices. Leave it in the fridge to infuse for at least 2 hours before drinking. Serve with ice, if desired.
Tip:
Be sure to freshly crush the cardamom because once the cardamom is crushed, they quickly start loosing their powerful fragrance.
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