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Raspberry + Lemon Fruit Leather

Source of Recipe


From "Little Bento" by Michele Olivier



List of Ingredients



• 12 ounces frozen raspberries, thawed
  
• Juice of 1 lemon
  
• ½ teaspoon grated lemon zest
  
• 3 tablespoons honey
  






Instructions



1. Preheat the oven to 170° F, or the lowest temperature on your oven. Line a baking sheet with a silicone baking mat or parchment paper. Combine all the ingredients in a blender or food processor and blend until the mixture is smooth, about 1 minute, scraping down the sides of the bowl if needed.
   
   
2. You can remove the raspberry seeds by pressing the mixture through a fine-mesh strainer. If you don't mind the seeds, skip this step.
   
   
3. Pour the mixture onto the lined baking sheet and spread in a thin, even layer, roughly â…› inch thick, all the way to the edges of the mat or paper. I find that tilting and gently tapping the baking sheet on the counter works great for getting an even layer.
   
   
4. Bake until you can touch the leather and it's no longer wet but still slightly tacky, 2 ½ to 3 hours. The baking time will vary depending on the thickness of the layer and the temperature of your oven. If your oven only goes down to 200° F, then opening your oven door for 15 seconds every 30 minutes helps the leather dry out. Let cool completely.
   
   
5. Transfer the cooled leather to a fresh piece of parchment paper and cut the leather and paper into 1-inch strips with scissors, a pizza cutter, or a sharp knife. Roll up in the parchment paper and store in an airtight container.
   
   Makes 16 strips