Food recipes
Strawberry Basil Fruit Leather
Strawberry Basil Fruit Leather Ingredients: strawberries, raw spices, basil, dried sugars, granulated lemon juice, raw Directions: Combine all ingredients in a food processor and puree for 1 minute until smooth. (If y...
Strawberry Basil Fruit Leather
Ingredients:
strawberries, raw
spices, basil, dried
sugars, granulated
lemon juice, raw
Directions:
Combine all ingredients in a food processor and puree for 1 minute until smooth.
(If you dont have a food processor you can finely chop the basil and add everything into a saucepan and cook for 5 to 10 minutes over medium heat until the strawberries are soft.
Then remove from heat and mash until smooth with a potato masher.)
Assuming you went the food processor route, pour the puree into a pot or saucepan and bring to a boil over medium heat.
Reduce heat to medium-low and simmer for 5 to 10 minutes until the mixture becomes a little thicker.
Line a 17x 11 baking sheet with parchment paper and pour the puree onto it.
Spread it out evenly with a spatula, leaving a half inch of parchment paper uncovered on all sides.
Place in a 170 degrees F oven for 6 hours (or 120 degrees F for 8 to 10 hours) until the puree is shiny and no longer wet and sticky.
Allow to cool.
Once cool, remove from the pan with the paper intact.
Roll tightly and cut into sections with a sharp knife.
Store in a plastic bag or air-tight container in the pantry for up to 3 months.
Ingredients:
strawberries, raw
spices, basil, dried
sugars, granulated
lemon juice, raw
Directions:
Combine all ingredients in a food processor and puree for 1 minute until smooth.
(If you dont have a food processor you can finely chop the basil and add everything into a saucepan and cook for 5 to 10 minutes over medium heat until the strawberries are soft.
Then remove from heat and mash until smooth with a potato masher.)
Assuming you went the food processor route, pour the puree into a pot or saucepan and bring to a boil over medium heat.
Reduce heat to medium-low and simmer for 5 to 10 minutes until the mixture becomes a little thicker.
Line a 17x 11 baking sheet with parchment paper and pour the puree onto it.
Spread it out evenly with a spatula, leaving a half inch of parchment paper uncovered on all sides.
Place in a 170 degrees F oven for 6 hours (or 120 degrees F for 8 to 10 hours) until the puree is shiny and no longer wet and sticky.
Allow to cool.
Once cool, remove from the pan with the paper intact.
Roll tightly and cut into sections with a sharp knife.
Store in a plastic bag or air-tight container in the pantry for up to 3 months.