I had an over abundance of strawberries because I went a little crazy at the farmer’s market last weekend. I bought a whole flat, fully intending to have a strawberry bonanza and make a week’s worth of strawberry recipes. I enjoyed snacking on them as-is too.
Toward the end of the week, I had a lot more left over than I thought, so I decided to make some recipes with them that would keep for a while, but would require a minimal amount of work. Did you know that the same base recipe makes both the perfect sorbet AND the perfect consistency fruit leathers? That’s right, stick it all in the blender, then pour some in your ice cream maker and some onto your dehydrator sheets. No cleaning the blender in between!
The sorbet is divine and you don’t have to eat it right away as it remains scoop-able after re-freezing. The spices play with the palate so that it feels cold and warming at the same time. It’s really easy to turn the fruit leathers into fruit roll ups too. All you need is a little wax paper or parchment paper (I have tested both and they each work well), and some kitchen shears to cut through the rolls. They’d be a great healthy snack to toss into your child’s lunchbox. Adults love them too. My father loved the nectarine and honey leather roll ups I made last year!
- 3 & 1/2 cups strawberry puree (appx 1 pint = 1-1.25 cups puree)
- 3/4 cup sweetener of your choice (healthier options: date syrup, raw honey, raw agave)
- Juice of 1/4 lemon
- 1/4 tsp sea salt
- 1 TB powdered ginger
- 2 tsp powdered cinnamon
- 1 tsp ground coriander seed
- Wash strawberries and remove the green tops.
- Blend strawberries before adding any other ingredients. Add strawberries to blender until the required amount of puree is reached.
- Add remaining ingredients to blender.
- For sorbet, pour into ice cream maker and follow manufacturers instructions. Transfer to freezer overnight for best texture results.
- For leathers, pour the mixture onto the center of the sheets slowly and tilt the sheets gently until it is spread to a couple inches from the edges. The amount will vary based on the size of your dehydrator trays. It is runny. Don't spread it. Just let it slowly go toward the edges and slide the tray back in. To keep the enzymes intact and keep it raw, dehydrate at 115 for at least 8 hours or until it is dry to the touch and leathery when you tug at the edges.
- After the leathers are done in the dehydrator, transfer them to parchment paper (wax paper works well too, but is not as wide, so you will end up having to cut your leathers before you transfer them, which is tedious), roll them up, then cut to the desired width with a pair of kitchen shears.
- Yes, the added sweetener is required if you want your sorbet to remain scoop-able and have fewer ice crystals after re-freezing and your leathers to have a nice stretchy and chewy texture.
- I doubled this recipe when I made it and half of it went into my ice cream maker for sorbet, while the other half went into my dehydrator for fruit leathers.
- It made roughly 1 quart of sorbet.
- It also made 3 sheets of fruit leathers in my dehydrator, which has trays measuring 15"x15". After cutting each sheet into 4 strips for fruit roll ups, I ended up with a total of 12 rolls.
- If you leave the leathers in longer, they will be fine. The sweetener keeps the texture nice and chewy so you won't have to worry about them drying out.
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