INGREDIENTS

• 1 bowl of strawberries
• 1 lemon
• 1 tablespoon honey
• 1 apple
• 1 tablespoon blue spirulina

HOW TO MAKE IT

1. Preheat your oven to its lowest temperature (ours was 170˚F).
2. Add strawberries, apples, honey, and lemon juice to a blender and blend until completely smooth. You shouldn't see any seeds.

Optional: soak a piece of parchment paper in water for a minute or two, dry it with a kitchen towel, and place it onto a rimmed 13x18" baking sheet. Wetting the parchment paper will help the fruit leather stick better. You can also use a silpat, but you won't get that classic peel-away paper characteristic.

3. Pour about 90% of your strawberry mixture into the sheet pan, and spread it out from the center towards the sides, so the sides are slightly thicker than the middle. Since the fruit leather dries from the outside in, the outsides will cook faster than the middle. If you leave too much pooled in the center, it will still be wet by the time the edges start to get crispy.
4. Add the spirulina to the remaining strawberry mixture and blend or whisk together. You can also use a handful of blueberries or blackberries to color this mixture. We tested it several times with fruit, and it always split slightly in the sections where the two colors meet, which is why we opted for spirulina. It still tastes good, but won't look as nice.
5. To create those tie-dye swirls, swirl your blue strawberry mixture on top of your red. Use a chopstick or knife to first make lines outward from the middle, then swirl in a circular pattern.
6. Transfer to oven and use a dish towel or oven mitt the prop open the oven door slightly. Bake for 5-6 hours until the leather feels a bit spongy but doesn't give way when you touch it. If there are any wetter spots, it's not done yet.
7. Use scissors to cut into strips, roll and enjoy! You can store for up to a month at room temperature, or up to 3 months in the freezer.