- 4 oz (125 g) unsalted organic butter (1 stick), room temperature
- 1 teaspoon superfine sugar, or finely granulated sugar (sometimes called baker’s sugar)
- ¼ teaspoon almond extract
Generous handful of organic rose petals from the fragrant old-fashioned types, such as ‘Belle of Portugal,’ any of the rugosa roses and damasks, and the ‘Eglantine’ rose (enough to yield 2 tablespoons of chopped petals). Other fragrant roses can be used, just be sure to do a quick taste test. The more fragrant they are the better the butter will be. Also be sure to use roses that have not be been sprayed with pesticides, fertilizers, etc.
First, remove the petals from the flowers and wash them well in cold water—check for critters. Gently pat them dry in a towel or dry them in a salad spinner. Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.) Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork. When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves. With a rubber spatula put the mixture into a small butter crock or decorative bowl. Refrigerate until serving time.
Flower butters can be frozen in sealed containers for 2 months. Makes a little more than ½ cup (125g).
Source: Organic To Be