Raspberry Butter

Allow the butter to come to room temperature by setting it out for 20-30 minutes until fully softened and pliable.

Rinse the fresh raspberries under cold water, gently pat them dry, and pick through to remove any damaged or overripe fruit.

Combine the raspberries, granulated sugar, lemon juice, and water in a small saucepan over medium heat, stirring occasionally until the sugar dissolves and the berries break down into a syrup.

Remove the raspberry mixture from heat and strain it through a fine-mesh sieve into a bowl, pressing the solids firmly with the back of a spoon to extract all the juice. Discard the seeds and pulp.

Allow the strained raspberry syrup to cool to room temperature before proceeding to blend with the butter.

In a mixing bowl, beat the softened butter with powdered sugar using a hand mixer or wooden spoon until the mixture is light, smooth, and fully combined.

Gradually fold the cooled raspberry syrup into the butter mixture, stirring continuously until fully incorporated and a uniform, creamy consistency is achieved.

Transfer the raspberry butter to a sealed container and refrigerate until ready to use as a cocktail base or blended beverage ingredient. It will keep for up to one week.