Honey-Lavender Butter

A super easy-to-make, fresh-herbed, luscious butter to smear over warm bread, biscuits or scones. Make your own butter or use store-bought as a faster option. Most lavender is edible but English lavender is best for culinary use. Makes lovely gifts.

Ingredients

2 cups heavy cream (or if using store-bought, suggest Kerrygold, Strauss or Vital Farms)

1 teaspoon English lavender

4 tablespoons honey

½ teaspoon salt

Directions

1. Remove the lavender buds from the stems and crush in a mortar with a pestle. You can leave them whole but I prefer it crushed.

2. If making butter from scratch: In a mixing bowl, beat the heavy cream with an electric whisk or beaters for 7 to 8 minutes. Once the buttermilk and butterfat have separated, drain the mixture through a sieve, pushing with a wooden spoon.

3. Place the butterfat (or store-bought butter) in a mixing bowl and add the lavender, honey, and salt.

4. Whisk or beat the butter on low for 5 seconds.

5. Drain the butter again to remove any extra liquid.

6. Stir the butter with a wooden spoon.

7. Spoon the butter into a container and chill it for 1 hour.

8. Portion out in ramekins and garnish with a sprig of lavender, and cover to keep fresh.