This recipe uses real fruit purée as a base, with Kool-Aid as a flavor booster and for that vibrant color.
Ingredients:
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2 cups fresh or frozen fruit (hulled strawberries, raspberries, mango, or peaches work best)
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1-2 packets Unsweetened Kool-Aid (start with 1; cherry, strawberry, tropical punch, or grape are great)
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2-3 tablespoons honey, agave, or maple syrup (adjust to taste and fruit sweetness)
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1 tablespoon lemon juice (for brightness and to aid preservation)
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Parchment paper (essential)
Equipment:
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Blender or food processor
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Fine-mesh sieve (optional, for smoother texture)
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Rimmed baking sheet (11×17 inch half-sheet pan)
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Spatula
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Oven or dehydrator
