How Do You Make Honey Raspberry Butter?
The traditional accompaniments for sopapilla are honey butter or raspberry jam. Here is a lovely combination of the 2 toppings for this dessert. Let the butter soften at room temperature for 2 to 3 hours until it is soft to the touch. Wash the raspberries well. Pour the water into a medium-sized sauce pan. Bring the water to a boil over medium-high heat. Add the raspberries and honey to the boiling water and stir the mixture until the honey has completely transfused into the water. Let the mixture cook until the raspberries start to break apart and release their juice. Cook the raspberries, stirring occasionally, for approximately 5 minutes at medium-high heat. Once all of the raspberries have dissolved into juice and seeds, take the sauce pan off the heat. Strain the raspberry juice through a fine-mesh strainer, reserving the juice. Discard the leftover seeds and pulp. You should have at least ½ cup of honeyed raspberry juice. Taste the raspberry juice and add more honey to your taste
