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!



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!


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.

By | 2017-10-19T02:59:16+00:00 December 21st, 2015|16 Comments


  1. Connie December 23, 2015 at 11:37 pm - Reply

    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.

    • Stephanie Barlow December 24, 2015 at 1:17 am - Reply

      Great idea and sounds delicious!

  2. sarasmith53 January 22, 2016 at 7:59 pm - Reply

    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?

    • Scott Neville January 22, 2016 at 8:16 pm - Reply

      We have many customers who do this. As long as extra sugars aren’t added, we have seen it work well.

    • Mindy February 5, 2016 at 7:00 am - Reply

      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.

  3. colesterol bueno March 11, 2016 at 2:00 pm - Reply


  4. Audrey Weathers March 26, 2016 at 3:26 pm - Reply

    Is there a freeze dryer cook book available?

    • Stephanie Barlow March 28, 2016 at 10:12 am - Reply

      We do have a simple booklet and we are working on a more robust one. Please email us at info@harvestright.com and we can send it to you.

  5. Nikki from Tikkido April 5, 2016 at 12:18 am - Reply

    I am in love with making my own powdered fruit flavors like this! I just used some to make some amazing raspberry dark chocolate truffles (http://tikkido.com/blog/raspberry-dark-chocolate-truffles-recipe) and I’ve used it to make raspberry meringues as well. Such amazing, versatile flavor!

    • Stephanie Barlow April 5, 2016 at 8:59 am - Reply

      What a great blog post. Those truffles look divine.

  6. phillip.shaffer March 22, 2017 at 3:59 pm - Reply

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

    • Matt Neville March 29, 2017 at 10:58 am - Reply

      It is one of the few foods that you just eat as a snack. Tastes amazing.

  7. kerrybranch1 July 31, 2017 at 2:11 am - Reply

    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 !!

  8. Dawn August 14, 2017 at 12:33 am - Reply

    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.

  9. nc3348 December 25, 2017 at 11:40 pm - Reply

    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?

    • Matt Neville January 2, 2018 at 1:13 pm - Reply

      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.

Leave A Comment

57 − = 54