Thaw berries if frozen. Mash raspberries in a small bowl well.

Bring water to a boil then take off the burner and add raspberry mash. Steep for at least 15 minutes.

Strain seeds out and discard into compost.

Stir in sugar while the tea is still warm and dissolve it.

Add ginger bug or yeast at this point and stir well.

Pour raspberry tea into a fermentation vessel (large jug, small carboy etc.).

Cover with a towel or loose fitting lid and place in a safe place to ferment. After several hours or days, look for bubbles several times a day. When it is starting to fizz, it is time to bottle.

With your pristinely clean bottles, take your funnel and place it in the bottle. You might want to have a tea towel underneath to catch any overflow. Carefully pour your raspberry pop into the bottle stopping short at an inch or two below the top. Cap it off and repeat for the remainder of your bottle(s). If you wish you can also keep it in a small carboy or large jug.

Keep in mind that fermentation will continue. Otherwise place in the fridge and drink within a few weeks.