FIELD: food industry.SUBSTANCE: invention relates to the field of the food industry. One proposes a natural honey based food product manufacture method involving honey preparation by means of thermal treatment with heating in a tight container, honey filtration and settling with formed foam with admixtures removed honey mixing with a filler. The filler is represented by natural sublimated berries that are preliminarily sorted, quickly frozen and subjected to vacuum drying in a vacuum chamber the berry filler is added into honey at the following initial components ratio, wt %: natural honey - 50-99 berry filler - 1-50. Into honey one adds the berry filler represented by cranberries or red bilberries or bilberries or sea buckthorn berries. Additionally, into the food product one introduces an additive represented by pollen and/or beebread and/or propolis extract and/or royal jelly and/or nut kernels and/or sunflower seeds, at the following initial components ratio, wt %: berry filler - 1-49 additive - 0.5-49 natural honey - 50-98.5. Additionally, one proposes a natural honey based food product containing natural honey and a filler represented by natural berries sublimated, preliminarily frozen and subjected to vacuum drying, at the following initial components ratio, wt %: natural honey - 50-99 berry filler - 1-50. The natural honey based food product contains an additional additive represented by pollen and/or beebread and/or propolis extract and/or royal jelly and/or nut kernels and/or sunflower seeds, at the following initial components ratio, wt %: berry filler - 1-49 additive - 0.5-49 natural honey - 50-98.5.EFFECT: invention allows increasing the honey based food product storage life due to liquid quantity decrease in the ready product without modification of natural honey taste and organoleptic properties as well as enhancing honey therapeutic-and-preventive activity due to imparting directed action to the product.5 clИзобретение относится к области пищевой про
