Bring the water, sugar (1) and the slit vanilla pod to the boil (the sugar must have dissolved). Pull the frying pan to the side. Form basil sprigs into the hot sugar water and cool all together. Remove vanilla stems and sprigs.
Mix raspberries, sugar (2) and vanilla sugar thoroughly and set aside to cool.
Rinse lemon hot and cut into slices. Add raspberries and lemon slices to the cooled syrup form and cool repeatedly for at least 120 minutes.
Pour the syrup with the mineral water and the sweet cider or apple cider, add a few small basil leaves and serve on the spot.
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