Raspberry Peppercorn Salt
For a seasoning salt with a sweeter side, try this Raspberry Peppercorn Salt. It is great on fish, grilled vegetables, and fresh fruit. And, it’s pink!
Instructions
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Place the raspberries and sugar in a small saucepan. Heat on high until the juices begin to boil. Reduce heat and simmer for about 8 to 10 minutes. Pour the raspberry mixture through a mesh sieve, using a rubber spatula to press all of the liquids into a bowl or measuring cup. Add the raspberry juice back to the saucepan and cook on low until it becomes thick and syrup-like, 5 to 10 minutes.
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Meanwhile, blitz 1/4 cup of the salt and the peppercorns in a spice grinder or food processor until the peppercorns break up a bit. Empty into a mixing bowl and add the remaining salt and raspberry powder. Add 2 to 3 tablespoons of the raspberry syrup and stir until the syrup is mostly absorbed. Spread the mixture out in a thin layer on a piece of parchment paper and let dry overnight. Place in a glass container and store in a cool, dry place. Makes about 3/4 cup.
Notes
Notes:
• To make raspberry powder, simply crush freeze-dried raspberries in a food processor or spice grinder.
• Instead of discarding the raspberry pulp, stir it into plain yogurt or eat with a spoon!
• To make raspberry powder, simply crush freeze-dried raspberries in a food processor or spice grinder.
• Instead of discarding the raspberry pulp, stir it into plain yogurt or eat with a spoon!
