Pretty much any dish benefits from a bit of acid, and these beautifully-coloured sprinkles from The Kitchn are a great way to add a touch of tangy sourness to desserts, cocktails or even savoury snacks like popcorn.
Photo by Maria Siriano.
To make this technicolour garnish, Microplane the zest of two lemons, limes, oranges or one grapefruit. Dehydrate the zest in the oven on its lowest setting from 45 minutes to an hour, until dry. Next, take your favourite freeze-dried fruit (I love freeze-dried strawberries) and pound them into a powder using a mortar and pestle, or plastic bag and something heavy. It doesn’t really matter how you do it, just crush that fruit up. Mix the powder with the dried zest, and store in an airtight container in the freezer.
The link below has more ideas for tasty flavour combinations, but I plan to use my sour sprinkles to rim fruity cocktails and brighten up salads and seafood dishes. Since there’s no added sugar, they work equally well in sweet and savoury applications, and they just make everything look so pretty.
Recipe: Sugar-Free Citrus & Fruit Sprinkles [The Kitchn]
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