In a medium saucepan over medium heat, combine water and honey. Once honey is dissolved, add in mulberries. Allow to cook for 3-4 minutes until the berries are soft. Gently mash with the back of a fork or potato masher.

Strain liquid through a fine mesh sieve, reserving the leftover seeds and skins (eat these like a compote or fresh jam within a few days--delightful!). Pour the strained liquid into a shallow dish and cover with plastic wrap. Place in the freezer.

Every 1/2 hour (or hour) for about three hours, run a fork through this mixture and stir up the ice crystals. Do so until you feel your excuse to stick your head in the freezer has run its course.

Before serving, take out of the freezer and let sit on the counter for a few minutes. Take the fork and rake up all the crystals, gently fluffing as you go along.

Serves 4, in delicate glass or crystal stemware, of course.

Garnish with young mulberry leaves (edible!) and a few whole mulberries if you desire.