Raspberry Sugar
This Homemade Raspberry Sugar combines sweet raspberries with granulated sugar for a taste of summer no matter the season! Use it in bakes, to rim cocktail glasses, and more!
Servings 16 Tablespoons (2 cups)
Calories 100kcal
Equipment
Instructions
- Pour the freeze-dried raspberries into a coffee grinder or food processor. (If using a food processor, you may have to add ¼ cup of the sugar to get the raspberries to process finely, as it has a larger bowl.)
- Process the raspberries until they are ground finely. (If using some of the sugar, this process nearly "powders" it, which is why you don't want to add all the sugar at this point.)
- Pour the berry mixture into a bowl with the remaining sugar and whisk to combine. There will be raspberry seeds in the sugar, which you can sift out if you prefer. I left the seeds in mine.
- The sugar can be used immediately, and will keep in an airtight container at room temperature for up to six months. If kept cool and dry, it could keep longer.Enjoy!
Notes
Note on freeze-dried raspberries: Make sure that you're using *freeze-dried* raspberries, as they're free of moisture and will process into a powder.
You can easily change the color/amount of berry flavor in the Raspberry Sugar by adding more or less freeze-dried berries than are listed in the recipe.
Nutrition
Serving: 1 Tablespoon | Calories: 100kcal | Carbohydrates: 26g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 12mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg
