- 1 (16 ounce) bag frozen strawberries defrosted
- 1/4 cup sugar
- pinch kosher salt
- Preheat the oven to 200˚. Line a rimmed baking sheet with a nonstick liner. Puree the strawberries, sugar and salt in a blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring often, about 20 minutes.
- Pour the mixture onto the prepared baking sheet and spread so that the edges are slightly thicker than the center. Bake until the puree is dry but still slightly tacky, 2 to 3 hours. Remove the fruit leather, still attached to the liner, to a wire cooling rack, and cool for 3 hours. Cut the leather into 6 by 2-inch strips and store in an airtight container. Can be stored at room temperature for 1 month.