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Raspberry Butter

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Recipe summary

This yummy fruit infused butter is perfect with a scone for tea or brunch!

Preparation time: 5 minutes
Cooking time:
Yield: 8

Ingredients

  • 1 cup fresh raspberries (250 mL)
  • 3/4 cup unsalted butter (175 mL)
  • 3 tablespoons icing sugar (50 mL)
  • pinch salt

Directions

  1. Put fresh raspberries in the bowl of a food processor.
  2. Pulse to purée, about 30 seconds.
  3. Push raspberry pulp through a strainer (not too fine) into a bowl, scraping underside of strainer to collect pulp. Discard seeds and reserve pulp.
  4. Place butter in bowl of processor, pulse until smooth, about 30 seconds.
  5. With machine running, drizzle pulp through feed tube. Add icing sugar and pulse just until butter comes together, about 15 seconds.
  6. Transfer to bowl and chill until ready to use.
  7. Serve with warm lemon scones.

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