Photo by Wade Snider
Hibiscus Lavender Compound Butter
Servings: 1 pound
Ingredients
- 1 pound unsalted butter softened
- 1 cup dried hibiscus flowers
- 2 cups water
- ยผ cup dried lavender buds
- 1 teaspoon kosher salt
- 1 teaspoon black pepper coarsely ground
- 1 teaspoon chopped parsley
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon hibiscus tea
Instructions
- In a small saucepan, add dried hibiscus flowers and water, and bring to a simmer. Immediately strain hibiscus flower. Combine rehydrated hibiscus flowers and lavender buds; chop finely.
- In a large mixing bowl, put softened butter. Mix in chopped hibiscus and lavender. Add remaining ingredients and gently mix everything with your hands. Next, add hibiscus tea, lemon zest, and lemon juice. Spoon compound butter onto flat plastic wrap and shape it into a log while wrapping. Seal the plastic wrap. Place in freezer for 1 hour so the shape holds. Remove, cut pats, and serve atop grilled fish or your favorite piece of toast.
- Whole log of butter can be kept in the refrigerator for about a week or in the freezer for up to six months. Slice off pats immediately before using.
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