Ingredients
- 3 tablespoons coarsely ground dehydrated powdered raspberries
- 1 tablespoon granulated sugar
Instructions
- Sieve the ground raspberry before it meets the sugar and throw away what stays behind. Raspberry seeds survive any grinder and are unpleasant underfoot in a sugar meant for scattering.
- Work in a dry bowl with dry hands. Raspberry powder pulls water out of the air, and one drop turns a corner of the batch into a pink cement that will not grind.
- Pulse the powder and sugar together in short bursts rather than running the mill continuously. A long run heats the blade, and warm sugar takes up the colour unevenly — you get streaks instead of an even pink.
- Stop while the mixture still moves freely. Milled too far it becomes icing sugar and loses the crunch that makes this worth putting on a cake rather than in one.
- Leave it uncovered for ten minutes before jarring. Grinding warms it enough that it will sweat against cold glass.
- Use a small jar rather than a big one, since air space is what turns this to a block. It holds its colour for about six months and its scent for three.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 304 kcal | 86 kcal |
| Protein | 2.5 g | 0.7 g |
| Fat | 1.4 g | 0.4 g |
| saturated | 0 g | 0 g |
| Carbohydrate | 61.9 g | 17.6 g |
| sugars | 59.9 g | 17 g |
| Fibre | 13.4 g | 3.8 g |
| Sodium | 3 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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