- Prep time:
- 20 minutes
- Cook time:
- 5 minutes
- Serves 4
1 out of 5
- 2 pints fresh raspberries
- 1 pint fresh blueberries
- ½ banana
- ¼ cup plus 1 tablespoon honey
- 1 teaspoon lemon juice
Puree together blueberries, banana and 1 tablespoon honey; refrigerate.
In a small pot over low heat, warm ¼ cup honey until it reaches the consistency of oil. Remove from heat, stir in lemon juice, then place in refrigerator to cool.
Transfer berry puree to a pastry bag (a 1-quart Ziploc freezer bag is an ideal substitute; just cut off a small portion from one corner). Gently squeeze puree into the center of each raspberry, filling just to the top. Arrange on a platter or place in a bowl. When all berries have been filled, drizzle half of the honey-lemon sauce over the top. Reserve honey sauce for later use.
Serve raspberries over ice cream, with fresh yogurt, on a slice of plain cheesecake or with sponge cake. If you prefer a slightly sweeter profile, drizzle reserved honey sauce over dessert of choice.