Place the pot over medium heat and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat slightly and let it simmer for 5-10 minutes, stirring occasionally, until the raspberries soften and break down.

Remove the pot from the heat and let the raspberry syrup cool for 10–15 minutes. This helps the flavors settle and makes it easier to blend safely.

While the raspberry syrup cools, cut and juice the lemons. A citrus juicer, handheld juicer, or Nama juicer works well for this step. Strain out any seeds if needed.

Add the fresh lemon juice to a large pitcher. Pour in the cold water, then add the honey and ice.

Stir the lemonade mixture really well until the honey is mostly dissolved. Since honey is thicker than sugar, it may take an extra minute of mixing to fully blend into the cold water.

Once the raspberry syrup has cooled slightly, blend it directly in the pot using a hand blender until smooth. You can also transfer it to a regular blender if preferred.

Pour the blended raspberry syrup into the pitcher with the lemonade. Stir everything together until the lemonade turns a bright pink color and the syrup is fully mixed in.

Taste the raspberry lemonade and adjust if needed. Add more honey for a sweeter drink, more lemon juice for extra tartness, or more cold water if you prefer a lighter lemonade.

Serve immediately over ice, or chill in the fridge until ready to serve.