1kg strawberries, washed, hulled, and halved.
1 cup fresh green or red shiso, finely sliced (dried shiso should be fine to use around 2 Tbsp, but I have never tried that, I only make this fruit leather when I see fresh shiso for sale at the farmer’s market. I am trying to grow it in my garden, but so far it is too small to harvest).
¼ cup raw sugar.
Preheat the oven to 180⁰c.
Add all ingredients to a pan and roast until strawberries are caramelised.
Blend using a stab mixer/food processor and spread thinly and evenly onto dehydrator sheets.
I dry mine for 10 hours on high in a biochef, but your model might be different, keep going until there are no tacky patches and it all feels dry to the touch. If it gets too dry and becomes brittle leave it at room temperature for a day or two and it will relax.
Store in an airtight container for up to 12 months.
Shiso is a herb strongly reminiscent of holy basil with notes of menthol, cinnamon, and basil. In the absence of the very rarely seen shiso I use green basil and mint, or cinnamon quills which I leave whole and remove later.