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Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.
Freeze the raspberries until completely solid, which should take at least 2-3 hours, but I usually just leave them in the freezer overnight.
Place the frozen raspberries into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.
Blend until smooth.
You may need to add a little warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.