Raspberry Powder

Marie Overton
2 days ago
1 min read

https://www.youtube.com/watch?v=dRKWcJOy0bU

Many recipes involving juice result in leftover "byproducts." While you could dispose of these byproducts by feeding them to birds or composting, I prefer to utilize every part of my produce. The simplest product to create from the discarded raspberry remnants after making raspberry jelly, raspberry syrup, or raspberry lemonade is to dehydrate the raspberry pulp and convert it into raspberry powder.

Hands spreading red paste on a green drying tray with a spatula, set on a speckled countertop.

The first step is to dehydrate the raspberry pulp at 135 degrees F for 12-24 hours until it is very dry. (It should crumble easily.)

A hand places red dehydrated pulp into a blender on a speckled countertop. Near it, a drying tray holds more red pulp.

Blend, chop, or grind your dried raspberries in your blender or food processor for 1 to 2 minutes. It is always amazing to me how a full food processor will yield just a cup or so of powder. Chopping it up greatly reduces the space it fills.

Hand holding a blender with red powder, viewed from above. The blender sits on a red base, placed on a speckled countertop.

Place the powder in an airtight container and store it in a cool, dry place. I like to use a mason jar for this.

Frozen raspberries and red powder spill from a jar onto a decorative gray plate. Woven mat underneath. Rustic and vibrant setting.

To incorporate the powder, include it in any recipe where you would typically use raspberries. My preferred methods are adding it to a fruit smoothie, oatmeal, or baked goods.