6 ounces fresh raspberries
3 tablespoons sugar
3/4 cup flakey sea salt, like Maldon, or medium-grain kosher or sea salt
3/4 teaspoon pink peppercorns
1/4 cup freeze-dried raspberry powder
Place the raspberries and sugar in a small saucepan. Heat on high until the juices begin to boil. Reduce heat and simmer for about 8 to 10 minutes. Pour the raspberry mixture through a mesh sieve, using a rubber spatula to press all of the liquids into a bowl or measuring cup. Add the raspberry juice back to the saucepan and cook on low until it becomes thick and syrup-like, 5 to 10 minutes.
Meanwhile, blitz 1/4 cup of the salt and the peppercorns in a spice grinder or food processor until the peppercorns break up a bit. Empty into a mixing bowl and add the remaining salt and raspberry powder. Add 2 to 3 tablespoons of the raspberry syrup and stir until the syrup is mostly absorbed. Spread the mixture out in a thin layer on a piece of parchment paper and let dry overnight. Place in a glass container and store in a cool, dry place.
Recipe Notes
- To make the raspberry powder, simply crush freeze-dried raspberries in a food processor or spice grinder. You can usually find freeze-dried raspberries at Trader Joe's and Whole Foods.
- Instead of discarding the raspberry pulp, stir it into plain yogurt or eat with a spoon!