FAQs

How to make Raspberry sheets with pectin?

500 g raspberry juice 

15 g rose water

7 g amidated LM pectin (1.3%)

Combine raspberry juice and rose water in saucepan and blend in pectin with immersion blender. Bring to boil, stirring constantly and boil for 30 s. Remove from heat, let rest for 5- 10 min and skim away foam. Reheat, stirring constantly, until just liquid. Pour onto acetate sheet sprayed with nonstick cooking spray.

Raise acetate sheet into a U and raise and lower ends until mixture coats evenly. Place sheet in dehydrator and dehydrate at 40 °C for 4 hours or until sheet can be removed from acetate in one piece. If desired, rip sheets into random sized pieces, transfer to second acetate sheet sprayed with nonstick cooking spray. Dehydrate at 50 °C for 4 h or until crisp. Remove from tray to cold surface to harden.