- Prep time 30 minutes
- Total time 3 hours & 30 minutes
- Portion size 15 servings
In food processor, purée strawberries, sugar and lemon juice until smooth; add to saucepan. Bring mixture to boil, stirring constantly. Cook, stirring constantly, until purée is reduced to 1 1⁄4 cups, about 25 minutes.
Meanwhile, preheat oven to 200°F. Line 15- x 10-inch baking sheet with parchment paper; grease parchment. Spread purée in very thin, even layer to edges of parchment, covering entire surface of baking sheet.
Bake until purée is dry but still sticky to the touch (test using back of spoon), about 2 3⁄4 hours. Let cool on rack.
Starting at one long side, roll up parchment paper with baked purée inside. Using scissors, cut roll into 1-inch wide pieces. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 weeks.)
Nutritional facts PER SERVING: about
- Calories 49
- Saturated fat 0 g
- Cholesterol 1 mg
- Sodium 0 mg
- Total carbohydrate 12 g
- Fibre 1 g