Flowers to Eat: Flower Butter

Try this tasty recipe for your next party

| April/May 1998

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.

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