This easy rose butter is wonderful on scones or toast with jam and your favorite cup of tea. Spread rose butter on bread cut into attractive shapes, top with sliced strawberries, and sprinkle with rose petal sugar to make lovely tea sandwiches.
Ingredients
1 to 2 fragrant pink or red organically grown roses, cleaned and finely chopped
4 ounces butter, room temperature
1 teaspoon confectioners’ sugar
¼ teaspoon vanilla extract
Instructions
In a glass bowl, stir together rose petals and butter until well blended. Stir in confectioners’ sugar and vanilla extract until incorporated.
Pack butter into a silicone rose mold for shaped butter or into a ramekin. Refrigerate until ready to serve and use within a week. (Alternatively, place the butter on parchment paper and roll into a 1-inch-diameter log. Wrap butter log in plastic wrap, and refrigerate until needed.) For longer storage, place wrapped butter in a freezer bag or airtight container, and use within 3 months.
Recipe by TeaTime Magazine at https://teatimemagazine.com/edible-roses-for-teatime-cuisine/