Basic Recipe for Dehydrating Raspberries
Dried raspberries are a fantastic shelf-stable food item to have on hand for snacking, camping, backpacking, and unique applications for baked goods and chocolates.
Ingredients
- 5 pints raspberries
- 1 spray bottle of citric acid solution or lemon juice /water (optional, see note)
Instructions
- Start with fresh, ripe raspberries. Wash them thoroughly, using a colander, and remove any stems or leaves. Pat dry on a towel.
- Spread the raspberries in a single layer on dehydrator trays. Make sure that they are not touching each other.
- Set the dehydrator to 135 degrees Fahrenheit and let it run for 12-24 hours, depending on how dry you want the raspberries to be.
- Once they are finished dehydrating, store the raspberries in an airtight container in a cool, dark place. They will keep for several months this way.
- Enjoy your dehydrated raspberries in trail mix, yogurt, baked goods, or on their own as a healthy snack!
Notes
*One teaspoon (5 grams) of citric acid should be stirred into one quart of cold water to make the citric acid solution. Add equal parts lemon juice and cold water to the lemon juice solution (e.g., 1 cup lemon juice and 1 cup water).
*Be sure berries are completely dry! Break a few open to sample. Check for condensation on the container you store your berries in. If some moisture appears, simply put your berries on trays for a longer drying period.
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