This delightfully sweet and fragrant butter is excellent on muffins, pancakes, or waffles.
• 1/2 pound unsalted butter
• 4 ounces fresh or frozen raspberries (not in syrup)
• 1 tablespoon sugar, or to taste
• 1 small handful young, tender lemon verbena leaves
Thaw the raspberries if frozen, and pour off any excess liquid. With all ingredients at room temperature, blend butter, sugar, and raspberries until smooth. This may take a while (about three minutes in my food processor), and you may think it’s never going to emulsify, but it will if you persist. Strip out any large veins in the lemon verbena leaves, then add the leaves (chopped if you’re mixing by hand) and blend until the texture is pleasing.
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