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One of my favorite ways to bake with freeze-dried fruit is by making colorful, fruity confectioners' sugar. The citric acid in the fruit gets concentrated during the freeze-drying process, giving it a faint sourness.ĭust pink-tinted strawberry confectioners' sugar over your bakes for a pastel decoration. Beyond the fruity flavor freeze-dried fruits impart, they also add a bit of tanginess to your dish. Keep in mind that fruits such as apples, peaches, and mangoes have very little color, as they lose much of their color during the freeze-drying process that said, they still offer a nice boost of flavor.
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The uses for fine freeze-dried fruit powder are truly endless: It can be mixed into batters, icings, doughs, and more. These coarse powders are great to use as decoration or to add a speckled look to cookies (almost like sprinkles!). You can use a food processor or spice grinder to easily transform it into a super-fine powder, but a mortar and pestle also works well to create a coarser powder.
#How to make baking powder with lemon how to#
How to use freeze-dried fruit in your bakingįreeze-dried fruit is typically ground into a powder when used in baking. Made from the dried skin of blueberries, this Heirloom Blueberry Powder is an ideal way to add concentrated blueberry flavor to your recipes.