This 3 Ingredient Raspberry Fruit Leather is a vibrant, chewy treat that’s as simple as it is delicious. With just fresh raspberries, honey, and a splash of lemon juice, you’ll create a snack bursting with tangy sweetness and a hint of brightness.
The smooth, glossy texture transforms into a soft, pliable leather that’s perfect for on-the-go munching or lunchbox surprises. Best of all, it’s naturally wholesome, free from artificial additives, and packed with fruity goodness.
With only 5 minutes of prep and a slow bake in the oven for 4 hours, this recipe is a hands-off delight. The result is a glossy, ruby-red sheet of fruit leather that’s both satisfyingly chewy and delightfully light.
Its intense raspberry flavor, balanced by a touch of honey, makes it irresistible for kids and adults alike. Plus, it’s a fantastic way to enjoy summer’s bounty all year round!
Simple Ingredients for Raspberry Fruit Leather
- 2½ cups (12½ oz/355 g) raspberries (fresh or frozen both work)
- 2 tablespoons granulated sugar (adjust to taste or substitute with honey for a natural sweetener)
- 2 teaspoons lemon juice (freshly squeezed is best for brightness)
Easy Step-by-Step Instructions
- Preheat the oven to 200°F (100°C) or its lowest setting. Line a baking sheet with a silicone baking mat (parchment paper works in a pinch).
- Blend the ingredients: In a blender or food processor, puree the raspberries, sugar, and lemon juice until smooth.
- Strain the mixture: Pass the puree through a fine-mesh sieve to remove the seeds for a smoother texture.
- Spread the mixture: Pour the strained puree onto the prepared baking mat and spread it into a roughly 10×12-inch rectangle, aiming for an even thickness.
- Bake: Place in the oven and bake for 4 to 5 hours. Check at the 4-hour mark—the leather should no longer feel tacky but still be flexible. Avoid letting it become crisp or hard.
- Cut and roll: Once cooled, cut into nine 1-inch-wide strips starting from a short end. Roll each strip and store in an airtight container for up to 2 weeks.
Storage and Shelf Life Tips
Once your raspberry fruit leather is rolled and ready, store it in an airtight container at room temperature for up to 2 weeks. For longer storage, keep it in the fridge for up to a month or freeze it for up to 3 months. If freezing, wrap each roll in parchment paper to prevent sticking.
Recipe Variations to Try
Experiment with different fruits like strawberries, blueberries, or a mix of berries for unique flavors. You can also swap the granulated sugar for honey or maple syrup for a natural sweetener. For a tangier twist, add an extra teaspoon of lemon juice or a pinch of zest.
Time-Saving Tips for Busy Cooks
To speed up the process, use a dehydrator instead of an oven—it typically takes less time and ensures even drying. If you’re short on time, spread the puree thinner (about 1/8-inch thick) to reduce baking time. Check for doneness at the 3-hour mark to avoid over-drying.
Equipment Guidance for Perfect Results
A silicone baking mat is essential for easy removal and cleanup. If you don’t have one, parchment paper works too, but avoid wax paper as it can stick. A fine-mesh sieve is key for removing seeds, but if you prefer a chunkier texture, you can skip this step.
Common Questions Answered
Why is my fruit leather sticky? It might need more baking time—check every 30 minutes until it’s no longer tacky. Can I use frozen berries? Absolutely! Just thaw and drain them before blending. What if my leather is too crisp? It’s likely overbaked; next time, check earlier and reduce the oven temperature slightly.
3 Ingredient Raspberry Fruit Leather Recipe
Ingredients
- 2½ cups raspberries (12½ oz/355 g)
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 200°F (100°C) or its very lowest setting and line a baking sheet with a silicone baking mat.
- In a blender or food processor, puree the berries with the sugar and lemon juice.
- Pass through a fine-mesh sieve to remove the seeds.
- Pour the mixture onto the baking mat and spread into roughly a 10×12-inch rectangle.
- Bake for 4 to 5 hours, until the leather no longer feels tacky but is still flexible. Just a note that everyones oven is different so check at the 4 hr mark. Don’t let the leather get crisp and hard.
- Starting at a short end, cut into nine 1-inch-(2½-cm)-wide strips.
- Roll and store in an airtight container for up to 2 weeks.
