Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 273 kcal | 77 kcal |
| Protein | 2.4 g | 0.7 g |
| Fat | 0.6 g | 0.2 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 70.3 g | 19.9 g |
| sugars | 57.3 g | 16.2 g |
| Fibre | 5.8 g | 1.7 g |
| Sodium | 7 mg | 2 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.8 kg lemons (about 28 medium), peels and seeds removed
- 3 1/2 cups honey (or maple syrup)
- 4 3/4 tablespoons cornflour
Instructions
- In a blender, combine the ingredients and blend until smooth, with an applesauce-like consistency.
- Pour the puree into a small saucepan, bring to a boil, reduce the heat to medium, and let simmer for 2 minutes.
- Let cool, then pour 1 cup of puree per leather into strips on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 52 °C until the leathers easily peel off the drying sheet, 11 hours.
- Peel the leathers off the sheet and place them on the mesh rack of the dehydrator tray, then place back into the dehydrator for another 3 hours. Store as directed while warm .
