This elegant butter is reminiscent of a formal Victorian tea party.
• 1 stick butter
• 4 tablespoons edible flowers (for suggestions, see pages 32–37)
• Ice water
1. Soften 1 stick butter at room temperature. Chop several kinds of edible flowers to equal 4 tablespoons.
2. Blend the flowers and butter. With a melon baller, scoop out balls and drop them into a bowl of ice water.
3. Arrange the balls on a dish and serve immediately. Or freeze the balls individually on a cookie sheet, then store in a plastic zip-close bag in the freezer until ready to use.