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Step 1
Line two baking sheets with silicone baking sheets. Preheat oven to 170F°.
Step 2
Puree watermelon, draining through cheese cloth, set over a mesh strainer. Drain almost all of the liquid, reserving for another use.
Step 3
Combine watermelon solids with sugar, discarding any seeds. Blend again if needed to ensure a smooth mixture.
Step 4
Divide watermelon mixture between pans, spreading into an even layer, roughly 1/8-inch thick. Bake for 3 hours or until no longer wet, but still slightly tacky. Rotate pans 180° and swap levels each hour until they are done.
Step 5
Transfer fruit leather to a cutting board, cut into desired sizes. Store on parchment paper in an airtight container.
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