In a medium saucepan, cook raspberries and rhubarb with 1 cup water on medium-high heat until the fruit has broken down. About 15 minutes. Mash the cooked fruit with a spoon to break them down further to release more flavour. Turn the heat off and let cool.

Once the fruit syrup has cooled, strain through a mesh sieve. Compost the solid berry mixture. Add in the honey and stir.

To a pitcher, add the raspberry rhubarb simple syrup, lime juice, and water. Stir to combine. Serve over ice with a garnish and enjoy.