Fruit roll-ups are a great healthy snack, but off-the-shelf versions often contain preservatives and food colorings that you may prefer to avoid. This recipe takes up to 2 days (elapsed time) to make, but requires very little attention. If you have a food dehydrator, this is the time to use it; otherwise, use your oven. Add up to ¼ cup (55 g) more sugar for a sweeter version.
- Yield: 8 rolls
- 3 cups (372 g) raspberries
- 3 tablespoons organic cane sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- Puree the fruit in a food processor or blender.
- Combine the pureed fruit, sugar, lemon juice, and zest in a medium non-reactive saucepan. Bring to a boil over medium heat. Turn the heat to medium-low and cook for 12 to 15 minutes, stirring occasionally, until the mixture is reduced by half.
- If you are using a dehydrator, follow the instructions for your machine. Otherwise preheat the oven to 200°F (95°C). Line a large baking sheet with parchment paper.
- Spread the fruit mixture on the baking sheet in a uniformly thick layer, working to within 1 inch (2.5 cm) of the edges. Turn the oven off and place the baking sheet in the oven to dehydrate.
- Every 6 to 8 hours check the roll-ups for doneness. Reheat the oven to 200°F (95°C) and turn it off. Repeat this step as many times as needed, until the fruit is tacky. If you need to use the oven during this process, remove the baking sheet, then replace it once the oven has cooled down to about 200°F (95°C).
- When the fruit is tacky and you are able to peel the edges, the roll-ups are ready to cut. Place a second piece of parchment on top of the fruit. Cut 8 ribbons of fruit and roll them. Refrigerate leftover roll-ups in an airtight container for up to 2 weeks.