Using gloves to protect your hands; wash and remove stems and seeds from habanero peppers. Cut each pepper in two, so you have 4 pieces. While still wearing gloves, tip habaneros into large saucepan. Wash knife and cutting board, remove gloves, and wash your hands thoroughly.
To saucepan, add vinegar, honey, and raspberries. Heat on medium-high for 10 minutes to allow flavors to infuse and juices from raspberries to release. With tongs, pick out the 4 habanero pieces and discard.
Allow mixture to cool slightly and pour into food processor or high-speed blender; process until smooth. Pour into molds and freeze for a minimum of 6 hours.
Recipe Notes
Per serving: 60 calories; 1 g protein; 0 g total fat (0 g sat. fat); 14 g total carbohydrates (10 g sugars, 4 g fiber); 2 mg sodium