In a food processor, add the raspberries and honey (lemon juice and salt if using) and pulse until smooth.

Using a fine mesh strainer, strain out the seeds and discard.

Add the sauce to a small pan on medium heat and bring to a gentle boil.

Reduce the temperature down to low and cook for 3 to 5 minutes, allowing the sauce to reduce down and thicken.

Remove from the heat and allow sauce to cool. Note: Residual sauce not used can be placed in a mason jar and refrigerated for approximately 2 weeks.