The Oregon Raspberry puree works really well. I add a can (3#?) to a base wheat ale for a full aroma, and nice, crisp tartness. As initial fermentation slowed, I added the puree to another fermenter and racked the beer onto the fruit, then just let fermentation finish. If you don't have a second fermenter, you could probably just add it to your primary fermenter assuming you have the room to fit it in there.
As an alternative, you could also consider adding some hops at the end of the boil for some hop aroma.
Generally, if you just want to add more flavor and alcohol to a beer, I would suggest adding another pound or two of light malt extract to your recipe.
Whatever you do, I would suggest you pick one idea and give it a try rather than doing a few at a time. A hoppy wheat beer can be nice, but I don't think a hoppy, raspberry, honey wheat beer would be all that great!
My daddy made whiskey, and he made it well. Cost 2 dollars and it burned like hell. I cut hickory just to fire the still. Drink down a bottle and you're ready to kill.