Servings: 8
Ingredients
- 8 cups of watermelon, cubed
- 2/3 cup of granulated sugar
Method
- Line two baking trays with silicone baking mats. Preheat the oven to 75°C.
- Purée the watermelon, then strain it through cheesecloth set over a mesh sieve.
- Drain out most of the liquid and set it aside for another use.
- Combine the watermelon pulp with sugar, removing any seeds. Blend again if needed to make sure the mixture is smooth.
- Divide the watermelon mixture between the trays, spreading it out evenly to about 3mm thick. Bake for 3 hours or until it’s no longer wet, but still slightly tacky to the touch. Rotate the trays 180° and swap their positions in the oven each hour until done.
- Transfer the fruit leather to a chopping board and cut into your preferred sizes. Store between sheets of baking paper in an airtight container.
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