Tuesday, June 9, 2009

Strawberry Honey Butter

I decided to make this sweet spread to accompany the rhubarb scones I made.

The recipe was fairly easy and quick to make. The only real trick is to slowly pour the strawberry puree into the butter as you are mixing so that it will become well incorporated. If you were to just dump all of it in at once, I don't know if you would be able to create a nice smooth, incorporated mixture.

1 pint strawberries, hulled
3 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened

~In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened.

~Let the strawberry mixture cool to room temperature.

~In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

recipe from: EPICOURIOUS


Anonymous said...

I want that butter! It's settled. I'm asking for a small food processor for my b-day.

Laura said...

This looks delicious! I just had a ton of strawberries burning a hole in my pocket too. Will definitely try this next time around!