How To Dry Raspberries

There’s something incredibly satisfying about preserving fruits like raspberries, especially when they are in season. But if you’re like me and sometimes end up with more berries than you can eat before they go bad, drying them can be a game-changer. I love this recipe because it gives me the flexibility to enjoy raspberries long after their peak season. Dehydrated raspberries are great for snacking, baking, or even turning into powder for smoothies.

Course Desserts, Snacks

Cuisine American, International

Keyword berry, dehydrate, dehydrate raspberries, dry raspberries, frozen raspberries, raspberry

Prep Time 10

Cook Time 10

Servings Portions

Calories 31kcal

Author Zuzana Paar

Equipment

1 Dehydrator
1 Mixing Bowl

Ingredients

1 Cup Fresh Raspberries
Water
Powdered Sweetener - optional

US Customary - Metric

Instructions

Start by rinsing your raspberries gently in cold water. If you're using frozen raspberries, ensure they are thawed and drained before drying. Pat them dry with a paper towel to remove excess moisture.
Lay your raspberries in a single layer on the dehydrator tray (or a baking sheet if you're using an oven). Make sure the raspberries are spread out evenly so they can dry properly without sticking together.
Set your dehydrator to 158°Fahrenheit (70°Celsius) and let the raspberries dry for 8-12 hours, depending on how chewy or crispy you like them. If using an oven, set it to the lowest possible temperature. Check every few hours to see how they are coming along.

Video

Notes

If you prefer crispy raspberries, let them dry for the full 12 hours. For a chewier texture, check them around the 8-hour mark.
Make sure the raspberries are spread out in a single layer. Crowding them will prevent even drying.
Keep an eye on them when using the oven, as the temperature can fluctuate, which could cause them to burn.

Nutrition