Instructions

1. Lightly grease one large gelatin mold or 4 to 6 individual serving cups. Add two packages of raspberries to a food processor - reserve the third for later. Puree raspberries until chunky, then add lemon juice and puree until smooth. Transfer raspberry puree to a large, non-reactive bowl; whisk in warm water and honey until completely combined, then ladle about 1/2 cup of mixture into a seperate bowl. Transfer remaining mixture to a medium saucepot and bring to boil.

2. While raspberry mixture comes to a boil, bloom gelatin in remaining bowl of warm puree. When mixture in saucepot in boiling, stir in reserved puree with gelatin. Whisking constantly, allow mixture to boil briefly until gelatin is dissolved, them immediately remove from heat. Allow gelatin to cool very slightly, then strain into into prepared mold(s) through a fine mesh sieve, squeezing remaining pulp until no liquid is left. Chill about 4 hours or until set. At about 2 hours or when gelatin is partially set but still slightly liquid, push remaining raspberries into gelatin. Allow gelatin to set completely before serving.