Straw-Raspberry Basil Fruit Leather
I loved all of the tangy, sweet incarnations of processed fruit leather throughout elementary school: old school Fruit Roll-Ups, Fruit Roll-Ups with shape cut-outs, Fruit-by-the-Foot. I’d unroll them from their thin plastic wrappers and stuff a huge hunk in my mouth, pick the sweet stickiness out of my teeth with my tongue for a few minutes, and then repeat the process.
For my recent elementary school throwback picnic, I wanted to make a grown-up version of Fruit Roll-Ups. This recipe uses a combination of strawberries and raspberries with some minced basil thrown in for herbal brightness. The resulting fruit leather tastes more like a burst of tangy fruit than the processed kind.
Straw-Raspberry Basil Fruit LeatherRecipe by: adapted from Gourmet, with tips from Simply Recipes
Yield: about 5 "fruit roll-up" sized squares
Ingredients:
about 3 cups halved strawberries
about 1 cup raspberries
spritz lemon juice
1 tablespoon minced fresh basil
scant 1/2 cup sugar
Directions:
Preheat the oven to 200 degrees F and line a sheet pan with microwave-safe plastic wrap.
Place berries, spritz of lemon juice, and sugar in a food processor or blender and purée. Strain into a heavy saucepan using a fine-mesh sieve and bring it to a boil, stirring occasionally. Reduce heat to medium-low and simmer for about 10 minutes, continuing to stir occasionally. Stir in the basil and simmer for about 10 more minutes, stirring more frequently towards the end.
Pour the purée onto prepared baking sheet and use an offset spatula to spread it out as thinly and evenly as possible. Dry in oven for 2 to 3 hours until it's slightly tacky but doesn't stick to your fingers. At this point I turned the oven off and left it in for about 5 more hours. Then take it out and let it continue drying on a cooling rack for up to 19 more hours until completely dry and set. If some still-sticky purée exists around the edges where the plastic wrap prevented drying, just scrape that off and discard.
Lay a sheet of parchment or wax paper on the counter and invert sheet pan onto it. Slowly and carefully peel plastic wrap off of the back of the fruit leather and then roll it up in the parchment/wax paper, cutting it into portions if you'd like. Store in a sealed bag at room temperature for up to 1 month, or in the fridge.
To read about how I was a total twerp in second grade, read more about fruit leather, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, bakebakebake
For my recent elementary school throwback picnic, I wanted to make a grown-up version of Fruit Roll-Ups. This recipe uses a combination of strawberries and raspberries with some minced basil thrown in for herbal brightness. The resulting fruit leather tastes more like a burst of tangy fruit than the processed kind.
Straw-Raspberry Basil Fruit LeatherRecipe by: adapted from Gourmet, with tips from Simply Recipes
Yield: about 5 "fruit roll-up" sized squares
Ingredients:
about 3 cups halved strawberries
about 1 cup raspberries
spritz lemon juice
1 tablespoon minced fresh basil
scant 1/2 cup sugar
Directions:
Preheat the oven to 200 degrees F and line a sheet pan with microwave-safe plastic wrap.
Place berries, spritz of lemon juice, and sugar in a food processor or blender and purée. Strain into a heavy saucepan using a fine-mesh sieve and bring it to a boil, stirring occasionally. Reduce heat to medium-low and simmer for about 10 minutes, continuing to stir occasionally. Stir in the basil and simmer for about 10 more minutes, stirring more frequently towards the end.
Pour the purée onto prepared baking sheet and use an offset spatula to spread it out as thinly and evenly as possible. Dry in oven for 2 to 3 hours until it's slightly tacky but doesn't stick to your fingers. At this point I turned the oven off and left it in for about 5 more hours. Then take it out and let it continue drying on a cooling rack for up to 19 more hours until completely dry and set. If some still-sticky purée exists around the edges where the plastic wrap prevented drying, just scrape that off and discard.
Lay a sheet of parchment or wax paper on the counter and invert sheet pan onto it. Slowly and carefully peel plastic wrap off of the back of the fruit leather and then roll it up in the parchment/wax paper, cutting it into portions if you'd like. Store in a sealed bag at room temperature for up to 1 month, or in the fridge.
To read about how I was a total twerp in second grade, read more about fruit leather, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, bakebakebake