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.
What to do with butter that has melted in the hot summer sun?
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.
Ingredients
- 1 cup unsalted butter, softened (not melted)
- 3 tablespoons honey
- 1 cup berries, chopped
- Zest from a ½ a lemon
Instructions
- 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.
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