Raspberries are one of those fruits that seem to grace us with their presence for only a teasing moment, and then vanish. And their shelf life doesn't seem to be very generous either...quite a few times, we've bought them one day only to have them start getting overly juicy the next.
Luckily, they still have some purpose other than to be fated to Jam and Jelly.
Luckily, they still have some purpose other than to be fated to Jam and Jelly.
Which we also love, but sometimes something different is fun, and this actually requires far less work. And even small children can help with this one and proudly say that they've made it by themselves.
It's really exciting to be able to pull some of this out of the freezer for a fancy tea party, mid-winter, when we're heaped with snow and have forgotten what summer tastes like, and are beginning to doubt we'll ever see it again. Full disclosure..i'm not a winter person. At all.
All you need is:
1/2 cup salted Butter or one stick, if you buy that variety
1/4 cup Raspberries pitted diced cherries, blackberries or mulberries would also work!
1 heaping tbsp of icing sugar
It does help to have the butter softened at room temperature first. Throw the butter, fruit and icing sugar into a bowl and mash it up with a fork, and chill. (Or wrap well and freeze for up to a year.) When you pull it out to serve on your homemade biscuits, you'll feel so very fancy, I promise.I mean come on, it's pink. Pink butter!
1 heaping tbsp of icing sugar
It does help to have the butter softened at room temperature first. Throw the butter, fruit and icing sugar into a bowl and mash it up with a fork, and chill. (Or wrap well and freeze for up to a year.) When you pull it out to serve on your homemade biscuits, you'll feel so very fancy, I promise.I mean come on, it's pink. Pink butter!
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