Preheat oven to 170 degrees.

Line two baking sheets with silicon mats or parchment paper.

Place raspberries, lemon juice and honey in a blender and puree for 10-15 seconds, scraping down the sides if necessary.

Place strainer over a bowl and pour the raspberry mixture into the strainer.

Stir and mash the mixture with a spatula, forcing the liquid into the bowl while the seeds remain in the strainer. (A few seeds will go though and that's ok.)

Pour the mixture onto the baking sheets and spread out evenly with a spatula.

Bake for 2 1/2 to 3 hours, rotating the trays and alternating levels half way through. The mixture should be slightly tacky but not wet.

Cool to room temperature. Place leathers on parchment paper and roll up. Store in an airtight container.