Combine all the ingredients for the black pepper lemon syrup in a saucepan.
Bring it to a boil and simmer until it has a thin syrup consistency and a yield of about 1 cup.Let it cool down to room temperature.
Strain the mix (to remove the black pepper), and set aside for the next step.
Combine 1 cup of the spiced lemon syrup with the tequila.
Add the Xanthan gum and using an immersion blender (or a regular blender), blend the mix for a few minutes until it thickens and the Xanthan gum has dissolved and dispersed.
Add the Calcium lactate and blend further for a few minutes. Cover and leave it to rest overnight in the fridge.
Set up your work space, with the tequila solution in one container, Sodium alginate solution in another, distilled water (to wash the spheres) in another container and the serving dishes.
Using your 1 tbsp measuring spoon, take about ½ tbsp of the tequila solution. Lower and drop it into the alginate solution in one smooth motion (See Notes). Swirl the bath gently if the sphere does not sink to the bottom of the bath. Leave it for 4- 5 minutes, and then take it out using the slotted spoon. (You can make more than 1 sphere at a time, just make sure they are not too close together, or they will stick to each other).
Transfer to the distilled water to rinse off the alginate, and then transfer it to your serving spoon/dish using the slotted spoon. Test the first sphere, to make sure the membrane is sturdy enough. If not, leave it in the sodium alginate bath a little longer.
Sprinkle some salt, pepper and raspberry powder (optional) on top and serve.