My garden and the produce shelves at the grocery store are teaming with strawberries these days. I have been trying to use these luscious little berries of goodness in as many recipes as possible when, a few days ago, I had a serendipitous experience.
I had run out of butter for baking so I looked deep in the freezer and found a block at the bottom of a drawer. Since it was sunny outside, I thought I could help speed up the softening process by putting it out in the direct African noon sun. Life got busy, the day got hotter and I was left with a melted mess.
This small disaster happened next to my garden box full of strawberries, so that got me thinking and my berry butter came to fruition.
A great way to capture and save the flavours of summer.
- 1 cup unsalted butter, softened (not melted)
- 3 tablespoons honey
- 1 cup berries, chopped
- Zest from a ½ a lemon
- Place chopped stawberries in a bowl.
- In a medium bowl, beat softened butter and honey with an electric mixer for 1-2 minutes or mix in a food processor.
- Add chopped berries and their juices to the mixture and whiz until well combined.
- Lay out a piece of parchment paper to accommodate the butter mixture.
- Place butter mixture, in a log formation, at one end of the parchment paper and roll up.
- The butter should look have the shape of a long cylinder.
- Identify the wrapped butter roll, with a marker and sticker, before placing in freezer.
- Great to use on crepes, flapjacks, French toast or anything that you fancy.
- The butter can also be placed in a small bowl to be used immediately.