Dried Raspberries
Raspberries should be dried gently, without slicing or heavy handling. The key in this recipe is to sort the berries well, avoid overcrowding the trays, and dry the raspberries so they stay fragrant instead of turning into brittle, flavorless crumbs.
Dried raspberries keep the aroma of summer and work well for tea, porridge, desserts, and homemade mixes.
What you will need
Below is the ingredient list for this recipe with the base proportions. It is convenient to prepare everything you need in advance so the cooking process goes more smoothly and without rushing.
There is 1 item in the list. It is convenient to check that everything is ready first and only then move on to the cooking steps.
- Raspberries1 kg
How to make it
The recipe is broken down into clear steps so it is easy to follow right in the kitchen. Move through them in order to keep the process under control and avoid missing important details.
This recipe has 4 steps. It is easiest to follow them in order without jumping between stages.
Step 1
Sort the raspberries, removing any bruised, overripe, or questionable berries. If needed, rinse them very quickly and let them dry completely.
Step 2
Do not slice the raspberries. Spread the berries in a single layer on the trays, leaving a little space between them.
Step 3
Dry at a moderate temperature until the raspberries become dry, light, and fragrant, but not scorched.
Step 4
Cool the finished product completely and only then transfer it to a dry, airtight container.