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1
Preheat the oven to 200u00b0 F (100u00b0 C). Line a baking sheet with lightly greased parchment paper or a Silicone baking mat.
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2
In a blender or food processor, combine raspberries, honey, and lemon juice. Puree until smooth.
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3
You could pour this puree straight onto your baking sheet and pop it into the oven, but the cooking time would take about 8 hours. For a quicker cook time, it helps to reduce the puree on the stovetop.
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4
Pour puree through a sieve and into a medium-sized saucepan. Use a ladle to push the puree through the sieve if necessary. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, stirring often, until the mixture has thickened, about 20 to 30 minutes.
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5
Spread the mixture onto the prepared baking sheet. Use an off-set spatula to spread the mixture into a thin even layer. It is important to have an even layer as thicker spots will take longer to cook.
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6
Place in the oven and bake until the Fruit Roll-Up is no longer sticky to the touch-this will take anywhere between 2 1/2 to 3 hours. The mixture will still be slightly tacky to the touch but no longer wet. Turn the oven off and leave the sheet in the oven to cool completely.
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7
Remove the baking sheet from the oven and invert the roll-up onto a piece of parchment paper. Peel the fruit layer from the baking mat and cut it into long strips. Roll up using parchment paper.
