Add the chopped raspberries and torn mint leaves to a mixing jar or bowl.

Lightly muddle them with a spoon to release the berry juice and mint flavor.

Add the raspberry syrup, honey, and buttermilk.

Stir until well combined.

Pour the raspberry buttermilk mixture into popsicle molds, leaving a little space at the top for expansion.

Insert popsicle sticks and freeze for 8 to 10 hours, or until fully firm.

To unmold, run the outside of the molds under warm water for a few seconds, then gently pull out the popsicles.

Serve immediately while frozen.