Blackberry Basil Butter

Brooke Newberry
(Photo: )

Blackberry Basil Butter

This butter looks like such a gorgeous sorbet – you’ll want to eat it on its own. Spread on a good chewy baguette, top French toast, spread between hot biscuits, dollop on pork, and mix in grilled fruits.  This recipe makes one pound.

  • 1 pound good unsalted butter, softened
  • 1/2 cup blackberries
  • 1/2 teaspoon sea salt
  • 4 Tablespoons chopped basil

Whip butter, salt, and basil in mixer, about 30 seconds.  Use a standing mixer with paddle attachment if you have one.

Add in berries and mix in short bursts.  Do this until the desired texture and color is achieved: only mix a short time if you want chunkier fruit pieces, mix longer for more emulsified berries and a darker color.  

Store in mason jar.  Cap and refrigerate or freeze.  Butter lasts about 3 weeks in fridge.

Garnish with chopped fresh basil if serving butter in a pot for the table.

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