Homemade Strawberry Sour Strips
These homemade strawberry sour strips combine natural fruit flavors with a tangy citric acid coating for a healthier alternative to store-bought sour candy.
Equipment
- Food processor or blender
- Saucepan
- Spatula or offset spatula
- Kitchen scissors or pizza cutter
- Small Bowl
Ingredients
Strips:
- 1½ cups frozen strawberries thawed
- 1 cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup adjust to taste
- 4 tablespoons powdered gelatin
- 8 tablespoons ½ cup cold water (for blooming gelatin)
Sour Coating:
- 2 teaspoons citric acid
- 1 tablespoon cane sugar optional, for sweetness
Instructions
- Sprinkle 4 tablespoons gelatin over 8 tablespoons cold water in a small bowl. Let sit for 5–10 minutes to bloom.
- In a blender, combine thawed strawberries, 1 cup water, lemon juice, and maple syrup. Blend until very smooth.
- Pour the strawberry mixture into a saucepan. Warm over low heat (120°F–140°F)—do not boil.
- Add the bloomed gelatin to the warm strawberry mixture. Stir until the gelatin is completely dissolved and smooth.
- Line a baking sheet with parchment paper. Pour the mixture onto the sheet and spread evenly to about ⅛ inch thick.
- Dry in the oven at 150°F–170°F for 4–6 hours with the oven door propped open slightly to allow moisture to escape.
- Let the fruit leather cool completely. Once set, cut into thin strips with kitchen scissors or a pizza cutter.
- In a small bowl, mix citric acid and cane sugar. Lightly mist the strips with water, then toss in the sour mixture to coat.
Notes
Spread the mixture as evenly as possible for uniform drying.
The leather is ready when it's no longer sticky to the touch but still flexible.
Store in an airtight container at room temperature for up to 2 weeks.
For extra sour strips, increase the citric acid to 1 tablespoon.
Frozen strawberries provide consistent results, but fresh work well too.
The leather is ready when it's no longer sticky to the touch but still flexible.
Store in an airtight container at room temperature for up to 2 weeks.
For extra sour strips, increase the citric acid to 1 tablespoon.
Frozen strawberries provide consistent results, but fresh work well too.
Tried this recipe?Let us know how it was!