Found on Canning Craze
1 cup raspberries
Zest of 2 oranges
Zest of 2 lemons
Zest of 2 limes
Crumble the raspberries into pieces, and zest the lemons, limes, and oranges. Mix everything together, and dehydrate for 6 to 8 hours on 118 degrees. The raspberries should be completely dehydrated, with no moisture left.
Pour your mixture into a spice grinder, and pulse a couple times until you have small sprinkle sized pieces of fruit. You're done!
My recipe makes a little under 1/2 a cup, or about 21 teaspoon sized servings. If well dried, the sprinkles should keep in the cupboard for a couple of months.
Use on ice creams, cupcakes, puddings, doughnuts, or anything else that needs a little bit of snazzing up!