Instructions: 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 its 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 youre 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."

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