Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • 1/2 cup (120ml) fresh raspberries, rinsed and patted dry
  • 2 tablespoons (30ml) honey
  • 1/4 teaspoon (1.25ml) fine sea salt (optional)

Instructions:

  1. Gently mash the raspberries with a fork or pulse them briefly in the food processor until slightly crushed.
  2. In the bowl of your food processor or using an electric mixer, combine the softened butter and mashed raspberries.
  3. Add the honey and salt to the bowl.
  4. Beat the mixture on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  5. Transfer the raspberry honey butter to an airtight container. Chill in the refrigerator for at least 30 minutes (optional).
  6. Remove from the refrigerator a few minutes before serving. Spread on toast, scones, or muffins.