Add the water and honey to a small saucepan and cook over medium heat, stirring until combined. Then remove from heat and set aside to cool. This'll be your honey syrup, and you'll only need a little bit, but don't worry - you can keep the rest in an airtight container in the fridge for a week or so!
Mash anywhere from 1/4 - 1/2 cup of raspberries with 1 tbsp of honey syrup. I went hard on the raspberries, but use your judgment here.
Add the raspberry mixture to a pitcher. Then add the remaining ingredients, along with some ice (if you'd like). Stir it a bit, and enjoy!