Raspberry Sugar

12 July 2014

Summer sweetness…perfect for using up the last of the raspberries or for a handful of wild raspberries harvested in the edible landscape…

And really easy to do:

– dry the raspberries either in the oven (50°C fan oven for a couple of hours) or in the sun (about 1 day full sun)

– once dry, combine the raspberries with refined sugar equal to about half the weight of the dried raspberries (i.e. 2:1 ratio of raspberries to sugar) – you can use a higher ratio of sugar according to taste but do not go below a ratio of 2:1 otherwise you will not have enough sugar content to preserve the raspberries.

– Blend the sugar and dried raspberries in a blender until you have a fine, pink, raspberry-scented sugar.

– Store in an air-tight container and use for dusting (cakes, desserts) and flavouring (milkshakes, smoothies, ice cream, yoghurts)…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.