Add the blueberries and vinegar to a blender. Blend on high 10-15, or until smooth. Set aside.

Add the water and ginger to a small saucepan; bring to a boil. Remove from heat and let steep 20 minutes. Strain into a pitcher or large jar.

Stir in the maple syrup and berry puree.

Refrigerate several hours, or until thoroughly chilled. Serve over ice. Garnish with lime wedges, if desired.