Ingredients
Method
- Slice the strawberries approximately 3–4 mm thick.
- Arrange in a single layer on dehydrator trays.
- Dehydrate at 55–60°C for 8–12 hours, until completely dry and brittle.
- Alternatively, dry in a 60–70°C fan-forced oven for approximately 5–8 hours.
- Allow the strawberries to cool completely.
- Blend to a fine powder using a blender, food processor or spice grinder.
- Divide the strawberry powder evenly between the three sugar variations below.
- One-third of the homemade strawberry powder
- 100 g caster sugar
- ¼ teaspoon vanilla bean powder
- 1 tiny pinch of fine sea salt
- Combine the strawberry powder, caster sugar, vanilla bean powder and salt.
- Pulse briefly until evenly mixed.
- Transfer to a clean, completely dry, airtight jar.
- One-third of the homemade strawberry powder
- 100 g caster sugar
- Finely grated zest of 1 lime, completely dehydrated
- 1 tiny pinch of fine sea salt
- Dry the lime zest in a dehydrator or low oven until completely crisp.
- Combine the dried lime zest, strawberry powder, caster sugar and salt.
- Pulse briefly until evenly mixed.
- Store in a clean, completely dry, airtight jar.
- One-third of the homemade strawberry powder
- 100 g caster sugar
- 1 teaspoon dried, food-grade rose petals
- 1 tiny pinch of fine sea salt
- Grind the dried rose petals until finely crushed.
- Combine with the strawberry powder, caster sugar and salt.
- Pulse briefly until evenly mixed.
- Store in a clean, completely dry, airtight jar.
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