I imagine this project operates more efficiently in a toaster oven or dehydrator than it does in a regular oven; in lieu of either and in the interest of conserving energy, I don't make berry rolls very often.
04 March 2012
Dried strawberry rolls (because "fruit leather" sounds unappetizing) are incredibly easy to make for someone with a certain amount of patience. I periodically make this no-sugar-added version, which calls for three ingredients: fresh strawberries, lemon juice, and water. Simply puree the berries and simmer with a bit of water and lemon juice until the mixture cooks down to a thicker consistency. Pour it into a parchment-lined, rimmed baking sheet (the rim is crucial) in a single layer, no more than approximately 1/4-inch thick. Bake at 200°F for several hours, until the berry mixture has dried and is firm to the touch. Ideally, the majority of the berry mixture becomes a single, flexible sheet, perhaps with a few brittle edges.