4 (6 ounces) containers fresh red raspberries
½ cup honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup
- Place raspberries in work bowl of a food processor, and process until smooth. Then, whisk together pureed raspberries and honey in a large bowl.
- Combine 3 cups of water, sugar, and corn syrup in a large saucepan and stir. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining one cup of water into the raspberry puree.
- Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid for about 6 to 8 hours.
- Serve and enjoy!