In a small saucepan, combine the Fresh Raspberries (1 pint), Honey (1/4 cup), Fresh Mint (4 sprig), and Water (1/2 cup).
Bring the mixture to a simmer and cook over medium heat, stirring occasionally, until the raspberries have broken down into a coarse mush, about 5 minutes.
Remove the mint sprigs and puree in a food processor or blender until smooth.
Chill the raspberry puree until cool.
Meanwhile, combine the Silver Tequila (1/2 cup), Lime Juice (1/4 cup), and Ice (2 cup). Stir in the raspberry puree.
Fill a shallow bowl with a thin layer of Sea Salt (to taste) and another bowl with water. Dip the rims of your glasses into the water bowl, followed by the salt bowl, twisting to adhere.
Divide the margarita mixture between the salted glasses. Garnish with Fresh Mint (to taste) and Lime (to taste).