Tuesday, March 13, 2012

Strawberry Honey Butter

We don’t usually use butter for our morning toast at our house. Hubby prefers Kissan jam or Nutella. I came across this recipe at http://half-bakedbaker.blogspot.com/ while I was browsing. I was so intrigued by this recipe that I had to try it out at 1.30 AM on a Wednesday!

I had some strawberries in my fridge, and a little butter left over from a previous recipe. It was a bit of work for a simple morning toast, but it was so worth it. The next morning I used the strawberry butter with Gardenia whole meal bread, and it was so refreshing, and so yum! This butter lasts up to a week or so when refrigerated. But for us it didn’t last long enough, cos me and hubby loved it!

Strawberry Honey Butter 


1 pint strawberries, hulled
3 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened


·  In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan.
·  Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened.
·  Let the strawberry mixture cool to room temperature.
·  In a bowl cream together the butter and the strawberry mixture.
·  Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
·  This butter is delicious, especially on whole grain bagels!

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