Raspberry-lemon Verbena Butter Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1/2 lbs: Unsalted butter,
4 ounce: Fresh or frozen raspberries, not in syrup
1 tbsp: Sugar, or to taste
1 small: Handful young, tender lemon, verbena leaves
Directions:
Thaw 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 a food processor), and you may think its 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 youre mixing by
hand) and blend until the texture is pleasing.
Alley notes that "this delightfully sweet and fragrant butter is
excellent on muffins, pancakes or waffles."
From Lynn Alleys "Herbs in Butter" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4. Pg. 48. Posted by Cathy Harned.
Source from luhu.jp
With all ingredients at room temperature, blend butter, sugar and
raspberries until smooth. This may take a while (about three minutes
in a food processor), and you may think its 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 youre mixing by
hand) and blend until the texture is pleasing.
Alley notes that "this delightfully sweet and fragrant butter is
excellent on muffins, pancakes or waffles."
From Lynn Alleys "Herbs in Butter" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4. Pg. 48. Posted by Cathy Harned.
Source from luhu.jp