Heat 225ml|1 cup of water and the honey in a pan over a low heat until the honey has dissolved. Set aside to cool.
Put the raspberries and remaining water into a food processor or blender and blend until smooth.
Press through a sieve into a bowl.
Add 225ml|1 cup of the honey syrup mixture, stirring well. Chill for 1 hour.
Place the mixture in a flat shallow metal bowl and freeze for approximately 4 hours. Stir or whisk well every hour. Scoop and serve.
You may also pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.