Recipe: Raspberry Peppercorn Salt
For a seasoning salt with a sweeter side, try this Raspberry Peppercorn Salt. It is great on fish, grilled vegetables, and fresh fruit. And, it’s pink!
The raspberry flavor is subtle, but the color is certainly not. It would also go well with a pear salad or sprinkled on juicy watermelon. A pinch of this vibrant salt is a quick way to jazz up almost any summer dish.
Although this blend uses fresh ingredients, it will keep quite well in the cupboard for several weeks — at least! The fact that you dry the salt before storing and the salt itself both help preserve the mix, even at room temperature.
Raspberry Peppercorn Salt
Makes about 3/4 cup
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.
- 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!