Raspberry-flavored Butter

This really shouldn’t taste as good as it does.

Raspberry Butter
1 cup (2 sticks) butter, softened at room temperature
1/2 cup raspberry puree (from unsweetened fresh or frozen berries sieved for seeds)
1-2 tablespoons honey

When making most flavored butters, you start with soft, room-temperature butter, and just mash it up in a bowl with the other ingredients.
For making Raspberry
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
whipped cream.

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 Llewellyn’s 2015 Herbal Almanac: