I like to make these strips super tangy to give a real lemonade fizz aftertaste. Depending on your taste, you might like slightly less lemon.
Makes: 10-15 strips
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 440–450g strawberries (about 3 cups)
- 2 tsp lemon zest
- 3–4 tbsp maple syrup or honey, depending on sweetness of strawberries
- 1 tbsp lemon juice
Method
- Place all ingredients in blender and process until smooth.
- Line baking tray with baking paper and pour mix onto paper.
- Spread into even layer across paper. The thickness is important. You want it thin, but not too thin or it will burn at the edges when cooking. Aim for around 3–4mm thickness.
- Place in oven at lowest temperature (for me that was 100ºC) or in dehydrator.
- Cook for 1½ to 2½ hours. Strips are ready when you can touch mixture without making a hole or when poked, rather than coming away on your finger. Be careful not to overcook.
- Allow to cool completely and cut into strips with scissors while baking paper is still attached.
- Either peel or leave paper attached, then roll into shape.
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