Raspberry-Rose Butter
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Ericka Martins.
- Serves
- about ½ cup
- Prep Time
- 5 Minutes
- Cook Time
- 5 Minutes
As any fan of The Great British Bake-Off knows, there’s a delicate balance when it comes to adding floral flavors to baked goods. But me? I like my sweets extra flowery, and I’m 99.9 percent sure that Paul Hollywood will never taste one of my creations. In this recipe, delicate rose water meets freeze-dried raspberries and a pinch of salt for a semi-sweet butter that’s perfect for breakfast, brunch, and even dessert. To serve, I like to smear it on a scone, spread it on a fresh croissant, or slather it on a muffin. And because no brunch would be complete without something to sip, I pair all of this with Bread & Butter’s red berry-forward California Rosé and perfectly sparkling DOC Italian Prosecco to amp up the crisp, fruity notes in the butter.
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup freeze-dried raspberries, plus more for serving
- 1 tablespoon honey
- 1 1/2 teaspoon rose water
- 1/4 teaspoon kosher salt
- Pinch of flaky sea salt, for serving
- Croissants, scones, or muffins, for serving
Featured Video
This recipe is shared in partnership with Bread & Butter Wines.
Directions
- Step 1
Add butter, freeze-dried raspberries, honey, rose water, and kosher salt to a food processor. Blend until smooth and free of large butter or raspberry chunks, about 15 seconds.
- Step 2
Using a spatula, transfer the raspberry-rose butter to a small bowl. Transfer to the refrigerator (no need to cover) and chill for about 5 minutes.
- Step 3
Remove from the fridge, sprinkle with hand-crushed freeze-dried raspberries and a pinch of flaky sea salt. To serve, spread butter on croissants, scones, or muffins along with a glass of Bread & Butter California Rosé or Bread & Butter DOC Italian Prosecco.