Make raspberry syrup: add raspberries, lemon juice, sugar, and water into a small pot. Bring to a boil then cook for 5-10 minutes or until all the raspberries are thawed and broken down and the sauce is slightly thickened. Strain through a sieve and discard the seeds.
Add the raspberry syrup and all the other ingredients for the mulled wine to a medium pot.
Heat the wine over lowest heat, for about 20-30 minutes, until very hot but not simmering or boiling (you can check the temperature with a thermometer, it should not exceed 167°F / 75°C).
Ladle the wine to heatproof glasses, serve warm.
Enjoy!