Friday, November 4, 2016

Top It Off... Raw Sprinkles

Raw Sprinkles
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!

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