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Ingredientes
- 1/2 lb Unsalted butter
- 4 ounce Fresh or possibly frzn raspberries not in syrup
- 1 Tbsp. Sugar, or possibly to taste
- 1 sm Handful young, tender lemon verbena leaves
Direcciones
- Thaw raspberries if frzn, and pour off any excess liquid.
- With all ingredients at room temperature, blend butter, sugar and raspberries till smooth. This may take a while (about three min in a 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 in the leaves (minced if you're mixing by hand) and blend till the texture is pleasing.
- Alley notes which "this delightfully sweet and fragrant butter is excellent on muffins, pancakes or possibly waffles."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 239g | |
| Calories 1675 | |
| Calories from Fat 1617 | 97% |
| Total Fat 183.96g | 230% |
| Saturated Fat 116.51g | 466% |
| Trans Fat 0.0g | |
| Cholesterol 488mg | 163% |
| Sodium 25mg | 1% |
| Potassium 55mg | 2% |
| Total Carbs 12.73g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.72g | 8% |
| Protein 1.93g | 3% |
