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Ready time: 4 hours, 20 minutes (includes 1 hour cooling time)


3 cups fresh raspberries, pureed and strained, or raspberry puree

½ cup sugar

1 tbsp lemon juice


Preheat oven to 225 F.

In a medium pot, combine fresh raspberry puree and lemon juice.

Cook over medium heat, stirring constantly to prevent the puree from scorching until reduced by half (it should be quite thick).

Add the sugar, and continue cooking, just to dissolve.

Line a standard size baking sheet with parchment.

Pour raspberry mixture into the centre of the parchment paper, and spread the mixture out evenly, making sure to leave a ½ inch boarder around the edges to make peeling easier.

Once your mixture is spread out, you can tap the tray on a solid surface once or twice to smooth and even it out.

Transfer the baking sheet to a preheated oven to allow mixture to dry out, approximately 2 ½ -3 hours.

The fruit rolls are ready when you press the mixture with a back of a spoon and it’s just slightly tacky but does not stick to the spoon. Be careful not to over dry the mixture or it will become brittle.

Once the mix is ready, let it cool to room temperature for about an hour. It will soften up a bit during this time and make rolling easier.

Peel the fruit roll off the parchment and transfer to a new piece of parchment.

Cut into 1 ½ inch strips lengthwise with a pizza cutter, then separate each strip so that there is a small space between each one.

With scissors, cut parchment between fruit strips and roll.

Fruit rolls will keep an an air-tight container for approximately 2 weeks.

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