Pour the wine into a jug with the raspberries, add the syrup (if you can’t find any ready-made, boil 4 teaspoons of raw sugar and 4 teaspoons of water for 3-4 minutes, and then cool before using). Stir, cover the jug with cling film and put in the fridge for at least half a day. Thread some skewers alternately with raspberries and thin slices of lime; keep the fruit skewers in the fridge as well until ready to serve the aperitif and then "sink" them for about ½ of their length into the wine. Serve the wine well chilled in "goblet shaped" glasses (or, even better, Martini cocktail glasses, if you have them).