Joolz bought me a dehydrator for Christmas – an Excalibur – five drawers of pure dehydrating joy. I can dry anything from herbs at 35 C to crisp breads at 68 C – or indeed fruit at 55 C. A client brought me an enormous bunch of organic parsley which has dried to a brilliant emerald green with an almost pungent aroma. A couple of days ago we dried raspberries – according to the manual they are ‘poor’ for dehydrating, but they are extremely tasty when dried, so it was worth experimenting. I spread them out with plenty of room between each raspberry and dried them at 55 C for about 18 hours. they have turned out beautifully preserved and crumbly crisp. Fantastic in my morning porridge, and I shall be layering them into flapjacks. And into chocolates.
Scottish raspberries are wonderful little beings, and in the summer we shall be picking and drying by the bushel. They are easy to keep in Kilner jars.
Fruit leather also works beautifully – blitz any fruit, but add raspberries if you need some pizzazz. Pour the thick liquid on to the silicone sheets on the dehydrating trays, making a layer about 2 – 3 mm thick, and dry until leathery or even crisping. Totally yummy to eat as sweets, and no added sugar. I like 80% plums, 20% raspberries.