Triple Berry Fruit Roll-ups
2 Cups strawberries, hulled and diced
1 Cup raspberries
1 Cup blueberries
2 Tbsp. Seasons Sicilian Lemon White Balsamic
1/4 Cup Wild Lavender Honey (available at Seasons Taproom)
Preheat the oven to 170 degrees F and line two baking sheets with parchment paper.
In a blender, puree all the ingredients until completely smooth.
Strain the mixture through a sieve then divide it between the prepared baking sheets. Using an offset spatula, spread the mixture into an even layer.
Place in preheated oven and bake for 4 hours rotating the pans halfway through the baking.
The candy is ready when the center is no longer tacky (it will remain sticky).
Remove from the oven and allow the pans to cool completely. Transfer to a cutting board and cut into strips. Roll in parchment or wax paper. Store in an airtight container for up to 2 weeks.