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