Butter, I use a food processor, because there was no way the puree goes willingly into the butter. It made a real mess whether I
used a spoon or a wire whisk.
I’m here to tell you, the effort is well worth it, because the results taste sort of like raspberry
You can put the butter into a decorative crock for serving, or make it into a log as is shown in the above photo. Simply take a length of waxed paper, carefully place the butter along the length to form into a roll, and use the paper to help form the log. Roll it fairly tight, tape it closed, then place on a rimmed baking sheet and into the chill-box to firm up for slicing later.
Raspberry butter tastes good on warm rolls, on crisp almond crackers, in your oatmeal, on your pinky finger.
I would wear this butter as a dress if i thought I could get away with it.
For The Wild & Weedy Apothecary: