DEHYDRATED CITRUS

Dehydrated citrus refers to citrus fruits that have had their moisture removed through a drying process. This technique preserves the fruit while concentrating its flavours and sugars, resulting in a lightweight product that can be easily stored and transported.

Typically, varieties such as oranges, lemons, limes, and grapefruits are used for dehydration. The process involves slicing the fruit into thin pieces and then using methods such as air drying, oven drying, or freeze-drying. The removal of water inhibits the growth of microorganisms, thus extending the shelf life of the fruit.

Dehydrated citrus can be used in various culinary applications. It is often added to teas, baked goods, salads, or used as a garnish for cocktails, which is the most common way I use the dehydrated citrus wheels.

The main reason I love them so much is because I can have cocktail garnishes all year round. Just store them in an airtight container in a cool place, and you can finish off sour with one to give it that lovely extra touch.

DEHYDRATED CITRUS

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DEHYDRATED CITRUS 〰️

(GARNISH)

1 orange

1 lime

1 lemon

  1. Start by slicing the citrus up. You can really do any citrus but its important to keep them similar in size, so try to grab a smaller orange. This way you can get an even dehydration.

  2. Set the oven to 60 degrees Celsius with the FAN ON. 

  3. On a wired rack style tray at baking paper and then line the citrus slices in a cute array.

  4. I would recommend baking for 8 hours, the best way to do it is bake 4 hours then flip the citrus and bake for another 4 hours. This works if you are doing it during the day.

  5. If cooking overnight leave turn the oven to 50 degrees Celsius and let it go overnight and then see how much longer you need in the morning.

  6. Store in an airtight container for when your sour needs a cut garnish.