Add the ginger, cinnamon, cardamom pods and cloves to a pestle and mortar and gently crush.

Then add the water along with the crushed spices to a saucepan on a medium heat. Bring to the boil then reduce the heat and simmer for 7 minutes.

Add the raspberries to the saucepan and bring the tea to a boil, reduce the heat and simmer again for 2 minutes. Remove the tea from the heat, add in the tea bag and brew for 3 minutes.

Squeeze in the juice from half the lemon then sieve the tea to remove all the spices. Next, slice the remaining half of the lemon.

To serve, pour the tea in a cup and finish with some slices of lemon and a splash of maple syrup if needed.