Meg’s Strawberry Lemonade Strips

Strawberry Lemonade Strips

I like to make these strips super tangy to give a real lemonade fizz aftertaste. Depending on your taste, you might like slightly less lemon.

Makes: 10-15 strips


Strawberry Lemonade Strips

By: Meg Thompson

The kids will love these healthy fruit strips. The lemon gives them a real lemonade fizz aftertaste. Delicious!


Prep time

Cook time



  • 440–450g strawberries (about 3 cups)
  • 2 tsp lemon zest
  • 3–4 tbsp maple syrup or honey, depending on sweetness of strawberries
  • 1 tbsp lemon juice


  • Place all ingredients in blender and process until smooth.
  • Line baking tray with baking paper and pour mix onto paper.
  • Spread into even layer across paper. The thickness is important. You want it thin, but not too thin or it will burn at the edges when cooking. Aim for around 3–4mm thickness.
  • Place in oven at lowest temperature (for me that was 100ºC) or in dehydrator.
  • Cook for 1½ to 2½ hours. Strips are ready when you can touch mixture without making a hole or when poked, rather than coming away on your finger. Be careful not to overcook.
  • Allow to cool completely and cut into strips with scissors while baking paper is still attached.
  • Either peel or leave paper attached, then roll into shape.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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