Strawberry Basil Fruit Leather

Combine all ingredients in a food processor and puree for 1 minute until smooth. (If you don’t have a food processor you can finely chop the basil and add everything into a saucepan and cook for 5 to 10 minutes over medium heat until the strawberries are soft. Then remove from heat and mash until smooth with a potato masher.)

Assuming you went the food processor route, pour the puree into a pot or saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 5 to 10 minutes until the mixture becomes a little thicker.

Line a 17″x 11″ baking sheet with parchment paper and pour the puree onto it. Spread it out evenly with a spatula, leaving a half inch of parchment paper uncovered on all sides.

Place in a 170°F oven for 6 hours (or 120°F for 8 to 10 hours) until the puree is shiny and no longer wet and sticky. Allow to cool.

Once cool, remove from the pan with the paper intact. Roll tightly and cut into sections with a sharp knife. Store in a plastic bag or air-tight container in the pantry for up to 3 months.