Title: Raspberry-lemon verbena butter
 Categories: Spreads, Fruits, Seasonings
      Yield: 1 Batch
 
    1/2 lb Unsalted butter
      4 oz Fresh or frozen raspberries
           -- not in syrup
      1 tb Sugar; or to taste
      1 sm Handful young, tender lemon
           -- verbena leaves
 
  Thaw raspberries if frozen, and pour off any excess liquid.
  
  With all ingredients at room temperature, blend butter, sugar and
  raspberries until smooth.  This may take a while (about three minutes
  in a food processor), and you may think it's never going to emulsify,
  but it will if you persist.  Strip out any large veins in the lemon
  verbena leaves, then add the leaves (chopped if you're mixing by
  hand) and blend until the texture is pleasing.
  
  Alley notes that "this delightfully sweet and fragrant butter is
  excellent on muffins, pancakes or waffles."