In small saucepan, combine 1/4 cup honey, rose petals, and ginger; heat on medium until simmering. Allow to simmer for 10 minutes. Turn off and allow to cool.

Strain 1 Tbsp cooled honey mixture and add to saucepan along with raspberries and water. Heat on medium, mashing berries occasionally to help release their juices. Once fruit has broken down to purée, allow to cool; push through fine sieve to remove seeds. Add pinch of salt to purée and place in canning jar or other sealable container. Chill in refrigerator.

Add remaining honey, rose petal, and ginger mixture to yogurt. Mix thoroughly, place in separate container with lid and chill in refrigerator.

Once both yogurt and raspberry mixtures have chilled for about 2 hours, pour yogurt into ice cream maker and churn according to manufacturer directions. Once thickened and frozen, transfer small amount to freezer-proof container and smooth out using palette knife. Pour small amount of raspberry purée over yogurt mixture and use knife to swirl mixture through frozen yogurt. Add another layer of yogurt and repeat the process. Seal container with lid and freeze for 1 to 2 hours.

Scoop into bowls and garnish with rose petals and more fresh raspberries, if desired.