Freeze-dried raspberries
Sharp, crimson and the baker's favourite. How to use freeze-dried raspberries whole, crumbled or powdered, and how to pick a good pack.
- about 7:1fresh fruit to freeze-dried, by weight
- Whole, crumble, powdercommon forms
- Sharp and fragrantflavour
- 30gone 5 A Day portion of dried fruit (NHS)
On this page
If strawberries are the crowd-pleaser, raspberries are the connoisseur's choice. Freeze-drying captures their sharp, perfumed flavour better than any other method, and their deep crimson colour survives almost untouched.
What they are like
Whole freeze-dried raspberries are beautiful: hollow, velvety and light as air. They crush between your fingers into a vivid pink crumble. The flavour is intense and tart, with none of the jamminess of cooked fruit.
You will find them as:
- Whole berries, best for decorating and snacking.
- Crumble or pieces, the practical choice for baking and breakfast.
- Powder, the same fruit milled fine for icings, macarons and drinks.
How to use freeze-dried raspberries
In baking
Raspberries have the acidity to cut through butter, sugar and chocolate, which makes them the most useful freeze-dried fruit in the baking cupboard.
- White chocolate: stir crumble into melted chocolate for bark, or press whole berries on top. The tartness balances the sweetness.
- Buttercream and frosting: raspberry powder gives a deep pink colour and a proper fruit flavour. Start with about 15g for 250g of butter.
- Meringues and pavlova: ripple powder through the meringue, or crumble berries over the top just before serving.
- Macarons: a spoonful of sieved powder colours and flavours the shells naturally.
- Shortbread, cookies and blondies: fold in pieces at the end of mixing.
- Victoria sponge: scatter crumble over the cream layer for colour and crunch.
At breakfast
Crumble over porridge, granola, yoghurt or overnight oats. They soften in moments and tint everything a cheerful pink.
In drinks
Drop a whole berry into a glass of fizz, or crush with sugar for a cocktail rim. Powder stirs easily into lemonade, milkshakes and smoothies.
As a snack
Eat them as they are, or mix with nuts and dark chocolate for a trail mix that weighs next to nothing. For young children, soften them first, as crisp pieces can be a choking risk.
How to rehydrate them
Cover with a little cool water and wait two to three minutes. Raspberries are delicate and will be soft, closer to thawed frozen raspberries than to fresh ones, so use rehydrated berries in sauces, coulis, trifles and compotes rather than as a garnish.
Nutrition: what is inside
Fresh raspberries are roughly 85 per cent water, so they concentrate a little less dramatically than strawberries. They are naturally one of the higher-fibre berries because of their seeds.
| Typical values | Fresh, per 100g | Freeze-dried, per 100g | Freeze-dried, per 10g serving |
|---|---|---|---|
| Energy | about 30 to 50 kcal | about 330 to 400 kcal | about 35 to 40 kcal |
| Carbohydrate | about 5 to 12g | about 45 to 75g | about 5 to 7g |
| of which sugars | about 4 to 5g | about 30 to 45g | about 3 to 4g |
| Fibre | about 4 to 7g | about 20 to 40g | about 2 to 4g |
| Protein | about 1g | about 7 to 10g | about 1g |
| Fat | under 1g | about 3 to 6g | under 1g |
These are typical ranges from published composition data and product labels, and they vary between varieties and producers. Always go by the label on your pack. All the sugar in plain freeze-dried raspberries is the fruit's own.
How to choose a good pack
- Ingredients: raspberries, and nothing else.
- Colour: deep crimson. Brownish berries are old or have been stored badly.
- Whole or pieces? Buy whole berries only if you need them for decoration. Pieces are better value.
- Dust: some powder at the bottom of the pack is normal, because the berries are fragile.
- Price per 100g: compare like with like, and remember how far a small amount goes.
How to store them
Raspberries are the quickest of all to soften once the pack is open, so reseal them immediately and keep them somewhere cool, dark and dry. An airtight jar is best. See our storage guide for how to rescue berries that have lost their crunch.
Good questions, short answers
What do freeze-dried raspberries taste like?
Like the sharpest, most fragrant raspberry you have eaten, with a light crunch that melts away. They are noticeably more tart than freeze-dried strawberries, which is exactly why bakers love them.
Are freeze-dried raspberries good for baking?
They are one of the best ingredients a baker can keep in the cupboard. They add flavour and colour without adding water, so they work in buttercream, meringue, macarons, white chocolate, shortbread and sponge.
How do I turn freeze-dried raspberries into powder?
Blitz them in a dry blender or spice grinder for a few seconds, then push the powder through a fine sieve to remove the seeds. Make only what you need, because the powder clumps as it absorbs moisture.
Do freeze-dried raspberries have seeds?
Yes. Whole berries and crumble contain the natural seeds. If you want a smooth result, for example in icing, grind them and sieve out the seeds.
Why do whole freeze-dried raspberries cost more than pieces?
Raspberries are fragile, and keeping them whole through picking, freezing, drying and packing takes more care and creates more waste. Crumble and pieces are made from the berries that break, so they are usually better value and just as good for baking.