(250g, about 1.5 cups)
Add honey and raspberries to a small pot or pan and bring to the boil.
Once boiling reduce heat to low and simmer for approximately 20 minutes mash the raspberries with a potato masher or fork every once in a while.
Remove from heat and let cool completely.
Strain the pulp and save that to use as jam on bread and use only the strained syrup for the raspberry milk.
Add 1 to 1.5 cups of milk to a large glass, top with 1/2 cup raspberry syrup, give a quick stir and enjoy!