Flower Butter

[kirra]

Flower Butter

This butter can be used on breads, scones, vegetables or as a sandwich spread. Try pansies, violets or roses for sweet butter, nasturtiums for a peppery flavor, and basil, chive or sage blossoms for a savory flavor.

Ingredients:

1 cup fresh, pesticide-free flower petals
1/2 cup (1 stick) unsalted butter at room temperature
1/2 teaspoon fresh-squeezed lemon juice
Pinch of salt (optional)

Preparation:

Finely chop flower petals. Combine all ingredients in a small bowl. Mix well, cover and refrigerate at least 2 hours before serving. Use leftovers within 1 week.