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Raspberry Butter

Raspberry Butter
PREP TIME
5 min
YIELDS
8 servings

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

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Ingredients

1
cup fresh raspberries (250 mL)
¾
cup unsalted butter (175 mL)
3
Tbsp icing sugar (50 mL)
pinch salt
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Directions

Step 1

Put fresh raspberries in the bowl of a food processor.

Step 2

Pulse to purée, about 30 seconds.

Step 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.

Step 4

Place butter in bowl of processor, pulse until smooth, about 30 seconds.

Step 5

With machine running, drizzle pulp through feed tube. Add icing sugar and pulse just until butter comes together, about 15 seconds.

Step 6

Transfer to bowl and chill until ready to use.

Step 7

Serve with warm lemon scones.

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