Ingredients
The following ingredients have 11 Servings
- 3 cups fresh raspberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instruction
- Preheat the oven to 200° F (100° C). Line a baking sheet with lightly greased parchment paper or a Silicone baking mat.
- In a blender or food processor, combine raspberries, honey, and lemon juice. Purée until smooth.
- You could pour this purée straight onto your baking sheet and pop it into the oven, but the cooking time would take about 8 hours. For a quicker cook time, it helps to reduce the purée on the stovetop.
- Pour purée through a sieve and into a medium-sized saucepan. Use a ladle to push the purée through the sieve if necessary. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, stirring often, until the mixture has thickened, about 20 to 30 minutes.
- Spread the mixture onto the prepared baking sheet. Use an off-set spatula to spread the mixture into a thin even layer. It is important to have an even layer as thicker spots will take longer to cook.
- Place in the oven and bake until the Fruit Roll-Up is no longer sticky to the touch—this will take anywhere between 2 1/2 to 3 hours. The mixture will still be slightly tacky to the touch but no longer wet. Turn the oven off and leave the sheet in the oven to cool completely.
- Remove the baking sheet from the oven and invert the roll-up onto a piece of parchment paper. Peel the fruit layer from the baking mat and cut it into long strips. Roll up using parchment paper.
