1 package (12 ounces) frozen red raspberries, thawed
1/3 cup sugar or honey
1 teaspoon lemon juice
Heat oven to 170 F. Line two baking pans with parch -
ment paper or silicone mats. Combine all ingredients in blender
and puree until smooth. Pour rasp -berry mixture on both pans and smooth into thin layer, less than 1/8-inch thick.
Bake 3 hours or until mixture is no longer wet, but still slightly tacky, rotating every hour and alter -nating levels.
Cool pans on wire rack to room temperature. Remove parchment paper (if using), place on cutting board and cut (or tear) into chip-size pieces. Store with fresh pieces of parchment paper between fruit leather layers in airtight container.