Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 294 kcal | 83 kcal |
| Protein | 4.2 g | 1.2 g |
| Fat | 2.5 g | 0.7 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 48.1 g | 13.6 g |
| sugars | 42 g | 11.9 g |
| Fibre | 23.7 g | 6.7 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
- 1.9 kg raspberries
- 8 cups apples
- Juice from 1 lemon
- 1/2 cup maple syrup
- 2 3/4 tablespoons lemon zest
Instructions
- Grate the apple instead of chopping it. Apple is much firmer than raspberry, and a chunk of it will still be a chunk long after the blender has dealt with the berries.
- Zest the lemon before you juice it and take only the yellow. The white pith beneath is bitter, and bitterness concentrates as a sheet dries down.
- Blend the raspberries, apple, juice, zest and maple syrup until the seeds are the only texture left. Seeds will not break down, so decide now whether to sieve them out — a strained sheet is smoother and about a third smaller.
- Work quickly once the apple is in the jug. Grated apple browns within minutes, and the sheet keeps whatever colour the puree had when it was poured.
- Spread the puree onto a non-stick mat and keep it shallow. Raspberry sheets are naturally thin, and a deep pour dries into something closer to a fruit block than a roll-up.
- Set it to 40 °C for 7 hours. The low setting is what preserves the fresh lemon note, which is the point of this one; run it hot and you are left with cooked jam.
- It is ready when the face feels dry and smooth and the sheet pulls off the mat in one piece. Raspberry stays a little tacky even when finished, so judge this one by how it peels rather than how it feels.
- Roll the strips in baking paper and keep them jarred with a moisture absorber for about a month. Rolls that bleed pink into the paper were holding more water than they should have been.
