Like every millennium that grew up (but never left) inundated with Space Camp commercials, I really appreciate freeze-dried foods. Dippin ‘Dots may claim to be the “ice cream of the future,” but you won’t find it in the Smithsonian National Air and Space Museum. No, this particular gift shop property is being taken over by freeze-dried ice – also known as “astronaut ice” – which is cruel Astronauts cannot fly into space (It’s too dusty).
Freeze-dried foods are fun texturally and have become a lot more mainstream since the days of the Space Camp. Trader Joe’s is a particularly prolific producer of freeze-dried fruit, a concentrated, living form of fruit that can be powdered and used to color and flavor all sorts of things, including glaze and cream cheese. It also makes for a very pretty drink.
Making powdered fruit powder is extremely straightforward: just put a handful of it in a food processor or blender and let it whir until the fruit turns to dust. Once that’s done, take the dust and sprinkle on frothy, shaken acids, use in place of (or with) sugar or salt on the rim of a glass, or mix right into a cocktail. (Freeze-dried fruits are usually unsweetened and, depending on the brand, can be a type of cake. Try the powder before adding it in or on your drink.)
Even if you don’t drink alcohol, these practices can be applied to soft drinks as well. Sprinkle some mango powder on a lassi, sprinkle a glass of lemonade with a little strawberry dust or shake some powdered raspberries on a mocha.
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