Strawberry Basil Fruit Leather

35 | May 20, 2011

You can find numerous recipes for fruit leather on the internet. It’s been around forever. The best thing about this simple treat is that if you make it at home you don’t need chemical preservatives, you can control the amount of sugar, and best of all you can be as creative as you want to be. I have yet to see strawberry basil fruit leather and after tasting it we are all missing out! The sweetness of the strawberries and the fresh almost licorice taste of the basil makes a unique and amazingly flavorful treat for everyone! I’ve got many different flavor combos to share with you in the near future. So watch out!

Strawberry Basil Fruit Leather

  • 1 1/2 pound strawberries
  • 1 cup fresh basil (about 40 leaves)
  • 1/2 cup sugar
  • 1 Tbs lemon juice

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 in a saucepan. Cook for 5 to 10 minutes until the strawberries are soft and mash until smooth with a potato masher.

Pour the puree into a pot or saucepan and bring to a boil. 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 out evenly with a spatula, leaving a half inch of parchment paper on all sides.

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

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

They don’t last long in this house.



  • Ali @thecoffeeqween

    Omg this sounds amazing!! I am so making some thinweekend thanks!

  • Shumaila

    Have never tried fruit leather but this looks and sounds great! Thanks for sharing!

  • Phuoc'n Delicious

    Oh yummy! These look great! I didn’t realise they are that easy to make! Thanks for sharing :)

  • Anna

    You made such a great argument I had to try it!
    I used mint instead of basil and I´ve just noticed I forgot the lemon. But it smells amazing! After only 2 hours in the oven I could smell it even before I opened the door coming back from the movies… Can´t wait to try it first thing in the morning!!!
    Thank You so much for the idea. Before I stubled upon your blog yesterday I did not even know fruit leather existed!
    a very thankfull girl from germany

  • Carrie

    In the oven now…. smells delicious! That was so easy to do. I can’t wait until they are ready to be devoured!

  • Marisa

    We haven’t even gotten to the finished product, but the puree on its own tastes amazing!!! I can’t WAIT to see what this tastes like when it’s done!! My son can’t hardly wait either! He took care of licking the spoon when I was done pouring it into the sheets. So yummy!!!

    • In Sock Monkey Slippers

      So glad you are cooking with your son! This one is perfect for the kiddos! The only problem I had was keeping Mia from eating the strawberries.

  • Debbie

    This sounds so good & easy but I wonder if it would work with Splenda. Thanks for sharing it you have a cool site!

  • Rachel

    This looks so tasty! Just wondering- could you replace the strawberries for a mixture of berries or some other fruit to make other flavors? Have you ever tried any other type?


    • In Sock Monkey Slippers

      YES! Just did a mango and an apricot. They both did well. I was actually working on some more flavors. We can’t keep enough of them around here lately.

  • K'leen

    Thought you would like to know that your wonderful recipe also works raw…I substitute either raw honey or real maple syrup for the white sugar..blend and dehydrate at under 105degrees and all nutrients and live enzymes are a bonus..
    Great idea..would have never thought to combine the strawberries and basil…love it!

    • F

      How does one dehydrate the recipe? I’d really like to try it that way.

      • In Sock Monkey Slippers

        Oven drying is a way of dehydration. I can not accurately get my oven past 170° and I do not own a dehydrator. If you don’t have one either and want to dehydrate at 105° to keep the active bacteria alive you could try setting your oven at the lowest setting and cracking the door open a little. Use an oven thermometer to control your oven temp and cook or “dehydrate” for 12 hours or until the fruit leather is shiny and no longer sticky to the touch.

        Although I do not practice a raw diet I do believe that eating fresh food that has never seen a box is an excellent path to try to follow.

    • In Sock Monkey Slippers

      That’s funny. I woke up this morning wanting to make more with Agave! If you decide to make this recipe with a raw honey or syrup, please let me know how it turns out!

  • Kelli

    Made it this morning with mint. The purée is yummy! Can’t wait for the finished product. Love your blog and site.

    • In Sock Monkey Slippers

      Thanks!Let me know how the mint turns out!

      • Kelli

        It was a hit with the little man of the house. (: Nutella muffins in the morning. Thanks again for all these great kid friendly recipes.

  • snorky

    I made this today and it came out pretty good. Though I think I didn’t pour enough puree onto the parchment paper since the fruit leather came out a bit too crispy. I’ll try pouring a nice thick amount next time.

  • Skylar

    I saw this recipe and I had all the ingredients on hand so I just knew I HAD to make it! It turned out quite wonderfully for my first fruit leather – thanks! hope you don’t mind me tagging you in my post:

    • In Sock Monkey Slippers

      Glad you liked it! It’s a favorite here. Might have to try that ginger beer. Keep that blog going Skylar!

  • Brooke

    >.> Quick question… I just did this (tastes great) but I’m having some issues with getting the paper off… any ideas? :3

    • Tracey Pera

      This was my question exactly, I love fruit leather, but not so much – paper. How well does it ‘release’?

      • In Sock Monkey Slippers

        lol. not a paper eating fan either. I use parchment paper and I’ve never had a problem with it releasing. Just peel it off like you would a Fruit Roll-Up.

  • Terry-Anne

    Meredith, this sounds so perfect for my daughter’s Montessori class. I hope I didn’t miss this in any of the other comments but how many roll-ups does it make approximately? I can’t WAIT to make this with my daughter! (I am going to modify a bit with honey and mint, wish me luck!).

    • In Sock Monkey Slippers

      I think adding the mint is a fantastic idea Terry-Anne! Tell me how it goes. As for the amount of rolls it just depends on how you cut it. I usually cut it in 8 rolls but have cut it into 12 small rolls when Mia had a play date. Thanks for trying a recipe!

  • Philip Duroseau

    Anyone ever have the batter stick to the parchment paper?
    Mixed the recipe with 1 lb of strawberries, the rest identical.
    It was a bit thin separated between 2 household baking pans.
    The parchment paper is years old, but used it anyway…
    Cut from the roll, paper folded upwards if that is any consolation.

    From what I’ve described, or from user inputs can you tell me what I can do to remedy these particular results?

    • In Sock Monkey Slippers

      Good question. The only time I had a problem with the paper is when the fruit wasn’t dehydrated enough. I put it back in the oven for another hour or until it wasn’t wet and sticky anymore and didn’t have a problem after that. All ovens are different and even the humidity in the air can cause different drying times. You can also use a silicone liner, like a silpat, on the baking sheet to replace the parchment. With the silicone liner, you would remove it from the dried fruit leather before storing. When using a silicone liner I like to cut the fruit leather in large strips instead of rolling to prevent sticking. Hope that helps!

  • Aubri

    I made this last night and after it cooled it was too hard to roll…any ideas why?

    • In Sock Monkey Slippers

      I’m so sorry it didn’t work out! All ovens run differently and I’m assuming yours might run on the hot side. If you try this recipe again, I would reduce the cooking time by an hour. Again, I’m sorry it didn’t work out. I hate it when recipes flub on me!

  • Jill

    This recipe is sooooo tasty! Yum! Thanks :)
    Now I just need to figure out why the middle didn’t cook as quickly…it must not have been spread as evenly as I thought.

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