Dehydrated Citrus Slices

Dehydrated citrus slices are bright, tangy, and endlessly useful. Use them in tea, cocktails, water infusions, baked goods, garnishes, or grind them into powder for seasoning blends.

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Equipment

Dehydrator

Ingredients

Fresh lemons, limes, oranges, or grapefruits
Optional: a sprinkle of sea salt or sugar for flavor

Instructions

Optional Sweetening

For a candied effect, sprinkle slices lightly with cane sugar on both sides before dehydrating.
This adds a touch of sweetness and helps balance bitterness, especially in grapefruits and limes.
Keep in mind: sugar-coated slices may take slightly longer to fully dry.

Preparation

Wash fruit thoroughly and dry.
Slice into ⅛–¼ inch rounds. Thinner slices dry faster and more evenly.
Remove seeds.

Dehydrator Method

Arrange slices in a single layer on dehydrator trays.
If using stainless steel trays, place a silicone mat under the slices for the first half of drying to prevent sticking.
Set dehydrator to 125–135°F (52–57°C).
Dry for:
Lemons & Limes: 6–10 hours
Oranges & Grapefruits: 8–12 hours
Slices are done when crisp and break cleanly — no tackiness.

Oven Method

Place slices on wire racks set over baking sheets (this allows air to circulate underneath).
Set oven to its lowest temperature (ideally 150–175°F / 65–80°C).
If your oven doesn’t go that low, use the “warm” setting and crack the door slightly with a wooden spoon to let moisture escape.
Bake:
Lemons & Limes: 4–6 hours
Oranges & Grapefruits: 6–8 hours
Flip slices halfway through if not using racks.
Test for doneness: slices should be fully dry and crisp.

Storage

Store in an airtight jar or vacuum-sealed bag.
Keep in a cool, dark place.
Shelf life: up to 12 months if fully dried.

Uses

Float in teas, cocktails, or water bottles.
Grind into citrus powder for spice blends.
Chop into baked goods or trail mix.
Use as a natural garnish for desserts and drinks.

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