Summery Citrus, Ginger, and Raspberry Punch

1-1/2 cups granulated sugar
3/4 cup water
1/2 cup thinly sliced ginger
1 pint raspberries
2 cups fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed lime juice
3 cups dry gin
4 cups seltzer water

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.

Place 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 remaining ingredients with the raspberry puree and the syrup. Stir to combine and serve over ice in cups.

Yield: 3 quarts