Raspberry Fruit Leather
raspberries or blackberries
Finely grated rind of 1 lime
Preheat oven to 170ºF.
Place fruit, mint leaves, honey, lime rind and lime juice in a food processor or blender. Process until smooth, about 30 seconds. (If you're not a fan of seeds, strain the purée as beast as you can.)
Cover a baking sheet with parchment paper. Pour purée onto paper and spread thickly and evenly with a spatula. Bake 6 hours, or until no longer wet.
With scissors, cut paper in half. Roll halves into a cigar shape. Cut rolls into 2-inch segments and serve. Store in an airtight container. Makes 12 (2 x 6-inch) strips; serves 12.
Recipe published in "Relish" insert of the Orlando Sentinel the week of August 4, 2013. Meredith Steele's original recipe can be found on her blog "In Sock Monkey Skippers".