Ingredients

  • 370 g Raspberries or Strawberries
  • 75 g Sugar

Preparation

  1. Puree the fruits.
  2. Add all to a sauce pan and bring to boil. Reduce by half – work it with a rubber spoon.
  3. Put through a fine chinois – spread on to a slipnext.
  4. 54-55 C dehydrator for 3-4 hours until leathery.
  5. Take out and roll out and let set to cool.