Blueberry Lavender Fruit Leather

Name: Fruchtleder Blaubeer-Lavendel
Total time: 8 h
Ingredients: 800 g Blaubeeren, frisch oder tiefgekühlt; 5 g Getrockneter Speiselavendel; 40 ml Zitronensaft, frisch gepresst; 45 g Honig; 5 ml Vanilleextrakt; 2 g Prise Meersalz

OtherOtherDehydratingMedium8-11 hrsN/AN/AN/A

This elegant fruit leather combines the deep, slightly earthy sweetness of blueberries with the floral, slightly heady aroma of lavender. The unusual combination results in a sophisticated fruit leather with a hint of Provence. It is important to use only dried culinary lavender and to dose the amount carefully to avoid an overpowering lavender flavor.

Ingredients(for 1 kg)

Blueberries, fresh or frozen800 g

Dried culinary lavender5 g

Freshly squeezed lemon juice40 ml

Honey45 g

Vanilla extract5 ml

Pinch of sea salt2 g

Instructions

Extracting Lavender Flavor

15 minutes

Gently warm the dried lavender with freshly squeezed lemon juice in a small saucepan (do not boil) and let steep for 10 minutes. Then strain through a fine-mesh sieve and set the lavender lemon juice aside. This optimally extracts the lavender flavor without flower remnants getting into the fruit leather.

Making Blueberry Puree

10 minutes

Place blueberries in a high-speed blender and process into a smooth puree. Add the flavored lavender lemon juice, honey, vanilla extract, and salt and blend briefly again. Pass the puree through a medium-fine sieve to remove any remaining skins and achieve a velvety smooth consistency.

Spreading and Dehydrating

8-11 hours at 58-62 °C

Line dehydrator trays with silicone mats. Spread the blueberry lavender puree evenly in a 4-5 mm thick layer. Set the dehydrator to 58-62 °C and let dry for 8-11 hours. After about half the drying time, carefully peel the fruit leather from the silicone mat and flip it to ensure even drying.

Finishing and Storage

20 minutes

Allow the finished fruit leather to cool completely. It should have a deep blue-violet color and feel soft and chewy. Cut the fruit leather into elegant rectangles or strips. Wrap in parchment paper and store in an airtight metal tin. Use within 3-4 weeks at room temperature or store for up to 3 months in the refrigerator.

Pro Tip

Always steep the lavender in warm lemon juice or water first and then strain it – this extracts the flavor without leaving lavender pieces in the fruit leather, which can be unpleasant to bite into.

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