Freeze-Dried Flavorings

Freeze-dried flavorings are one of the best kept secrets in the home freeze drying world. The concept is simple: Freeze dry the natural source of any flavor (such as fruits, herbs or even your favorite coconut-flavored yogurt), grind the freeze-dried chunks into a powder, then use the powders to flavor frostings, fillings, batters, dressings or anything else that needs a flavor boost. The best part is – your homemade flavoring is all natural!

This summer we freeze-dried the last of the raspberries while they were juicy and sweet. Recently we ground a small amount into a powder then mixed the powder with homemade vanilla frosting – we’d never tasted anything like it!

freeze dried raspberries powdered and whole

frosting with freeze dried raspberry powder

Then we decided to break out the freeze-dried bananas. We ground about a cup full into a powder then added the powder to a basic sugar cookie recipe for sugary, sweet banana cookies. So much better than a banana extract. You can bet we’ll be making that one again soon!

freeze dried bananas in a bowl and a mylar bag

You can freeze dry any flavor source that you like, then whiz it into a powder in the blender or food processor before adding it to your baking, cooking or frosting. Got freeze-dried tomatoes? How about some wintertime gazpacho? Freeze dried watermelon? Try a summery chilled watermelon mint soup any time of year.

Making your own flavorings can help you eliminate additives and preservatives that aren’t good for you, and can really boost the flavor in your dishes.

Now that we’ve got you thinking, let us know what you’re experimenting with.


During summer I have an over abundance of dragon fruit. I freeze dry it, then pulverize and use it in smoothies. It makes a bright pink smoothie and is healthy. By using the freeze dry method I can also ship it to family without worrying about agriculture regulations they have on fresh produce.

I make my own beef and chicken stocks which up until now I’ve frozen in glass canning jars but now that I have a freeze dryer I wondered if it was feasible to simmer down stock to close to a demi glacé and freeze dry, then make a powder in a food processor and be able to just add water so one could have real true stock available as an alternative to a freezer full of stock. Any suggestions?

There are several FaceBook groups that have all kinds of awesome ideas and tips. I have seen a number of posts about making and freeze drying bone broth, stocks, etc.

I have done this with my homemade chicken stock. I simmered it down to about 50% of original volume before freeze drying. 6 quarts of collagen rich homemade broth made about 2 pints of powder. It dissolves instantly in warm water. Don’t try it with commercial broth… 6 quarts reduced to less than a quarter cup of the saltiest nothing you have ever seen. I also don’t salt my homemade broth before drying.

Freeze dried ice cream sounds amazing. Do you eat it in the freeze dried state, or reconstitute with water?

We made raspberry powder and added it to yoghurt and mixed well. As we mixed it the yoghurt thickened up into a delicious mousse that was great on cake as a topping. DELICIOUS !!

I am curious, I make my own vanilla extracts would it be possible to freeze dry? If so would I have to hydrate the extract to use or use in powder form and what would the ratio be? Thanks in advance.

It would be most helpful if you guys posted the best way to keep certain foods from darkening before they are freeze dried or after they are reconstituted.
Example would be apples, bananas, peaches, avocados etc that brown almost instantly after cutting them.
Would all these do better with soaking them in ascorbic acid for a few minutes before freeze drying?

We recommend turning your freeze dryer on so that it is in the “freeze” cycle for 30 minutes. Then quickly cut your fruits and vegetables and put them in the freeze dryer that is already cold. This will help keep the produce from discoloring.

Hello 👋 I know that you can buy some freeze dried meats that are good for 25 years. I have my mylar bags, oxygen eaters and moisture packets. I’m then putting them into my buckets.
I have citric acid and potassium sorbate for preservatives. What do I need to do and use to make it last for the 25 year’s? Thanks 😊

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