INGREDIENTS:
1 (6 oz.) container fresh raspberries
1 cup (2 sticks) unsalted butter
(brought to room temperature and cubed)
¼ - 1 teaspoon lemon zest (depending how
lemony you want your butter)
4 tablespoons sugar (I used extra fine
baker’s sugar)
1/8 teaspoon salt
DIRECTIONS:
In a food processor, electric food
chopper or blender, gently puree raspberries
and lemon zest. Add the sugar and mix into the puree. In a food processor or
blender, cream the butter. Add
the salt and mix into the creamed
butter. Slowly add the pureed raspberries to the creamed butter. Mix
until well blended. Remove from food
processor and put into a tightly covered container. If
you would like to make it look elegant,
pipe it into your serving container.
Store in the refrigerator…but
let it soften for about 30 minutes
before serving. Serve with biscuits, bread, toast, , Easy Sweet Rolls and Bread Dough , or anything else that sounds divine.
Makes about 1 ¼ cups raspberry lemon
butter
Ingredients |
Raspberries and Lemon Zest |
Raspberry with Sugar |
Raspberry Puree Mixture |
Butter Ready to Cream |
Creamed Butter |
Ready to put in a serving dish |
Spread on a Homemade Sweet Roll |
No comments:
Post a Comment