Raspberry Syrup: In a medium saucepan over medium high heat, boil the frozen raspberries, lemon juice, sugar and 2 cups water until reduced in half. Strain. Reserve and cool.
Wash the fresh raspberries. Place in a bowl and top with the tequila. Place in the fridge overnight.
Blend together the limeade and enough water to fill its container in a blender. When well mixed pour into large pitcher. Using the limeade container, fill with the lime perrier. Mix with a mixing spoon into the limeade mixture.
Grab four highball glasses. Divide the tequila soaked raspberries into the four glasses evenly. Top with 1 1/2 ounces of the raspberry syrup in each glass. Fill remainder of glasses with limeade mixture. Garnish with mint.Serve immediately. Enjoy!