Whether you scatter, sprinkle, or mix it in, this Raspberry Sugar will add its flavor + crunch magic to whatever needs a little abracadabra!
Imagine licking the rim of your margarita not greeted by salt but instead Raspberry Sugar. Lip-smacking good!
It’s so easy to make this Raspberry Sugar. All it takes is a cup of sugar + frozen raspberries + a little patience. (I used white sugar because a wanted to create this beautiful fuchsia hue, but you may use any granulated sugar.) Mash + strain frozen raspberries to extract their juice. Mix the sugar into the juice and dry in a low temp oven. Taa-daa!
This sugar will add an unexpected and welcomed essence to whatever you are serving. Spoon it on or into your favorite foods or beverages, or put it in a shaker to pass around the table.
- flavor the rim of a cocktail glass, such as this Sugar-Rimmed Raspberry Gin Smash
- sprinkle it on cookies + shortbread + cupcakes
- infuse teas
- complement fruit crumble
- embellish panna cotta
- jazz up lemonade
- create gifts for friends
The possibilities are limited only by your imagination.
How will you use your Raspberry Sugar?
If you make this Raspberry Sugar, I’d love to hear about it! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!
Raspberry Sugar (1 cup)
- ⅔ cup frozen raspberries, thawed
- 1 cup granulated sugar
Preheat your oven to 150°F. Line a baking sheet with parchment paper. Place a strainer over a small bowl and add raspberries to strainer. Using the back of a spoon, press the raspberries through the strainer, catching the juices in the bowl. Combine the sugar + juices and stir until combined. Line a shallow baking pan with parchment paper. Scatter raspberry + sugar mixture on the prepared baking sheet. Leaving the oven door slightly ajar to release moisture, dehydrate the sugar mixture in the oven for about 60 minutes. Once dry, remove from the oven. Use a fork to break up sugar clumps. Store in an airtight container.