How To: Dehydrated Citrus

Extend the life of your citrus by dehydrating

Dehydrated citrus wheels are a fast, easy cocktail garnish with lots of amazing benefits. They are a great way to extend the life of aging citrus, have a long shelf life when stored properly, and they continue to impart flavor to drinks. The best part? You don’t need any special equipment to make them. They are easily made in a household oven, or if you’re feeling fancy, in a dehydrating machine. 

Making Dehydrated Citrus In a dehydrating machine:

Wash citrus with soap and water. Cut into ⅛” slices, and spread evenly on the food dehydrator tray in a single layer. Dehydrate for 8-10 hours at 125 degrees Fahrenheit. Test them after 8 hours, and if they are not quite dry, continue to dehydrate until dry. They are done when you can snap them easily in two. 

Store in an airtight container for up to 18 months with an optional desiccant pack to safeguard against moisture and rot.

Tip: At a higher temperature, say 135 degrees, the limes will turn brown. At a lower temperature, say 95 degrees, they will stay green. 

Making Dehydrated Citrus In An Oven:

Preheat the oven to the lowest temperature possible. Preferably 170 degrees Fahrenheit (typically the “warm” setting), although some ovens start at 200 degrees Fahrenheit.

Wash citrus with soap and water. Cut into ⅛” slices, and place the wheels in a single layer on a parchment paper lined baking sheet. Place in the oven for about 3-5 hours, flipping them every few hours. Test them after 5 hours, and if they are not quite dry, continue to bake until dry. They are done when they aren’t sticky anymore.

Store in an airtight container for up to 18 months with an optional desiccant pack to safeguard against moisture and rot.

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These recipes are part of our series on sustainable bars by Claire Sprouse.

Read the first article here.