The idea for this recipe comes from Christine Buckley, and NYC based herbalist. Rose butter is delightful on toast with cinnamon and honey, or on top of waffles and pancakes. You can bake into sugar cookies or scones, or spread on warm scones or muffins.
What You Will Need
- 2 sticks unsalted butter, at room temperature
- 1 cup (1 oz.) fresh unsprayed rose petals, finely chopped
In a large bowl, add the butter and the rose petals. Using a wooden spoon or silicone spatula, stir to combine, until the petals are completely incorporated. Transfer the butter to a clean container to store in the fridge, for up to 2 weeks. Alternatively, wrap in plastic wrap and freeze for several months.