Dehydrated Citrus Garnish (Oven & Dehydrator)
Learn how to make dehydrated citrus wheels at home using either your oven or a dehydrator. Perfect for cocktail garnishes, charcuterie boards, holiday décor, or DIY edible gifts.
Yield: 30 slices
Equipment
- Sharp knife or mandoline
- Baking sheets lined with parchment or silicone mats
- Oven (or dehydrator)
- Airtight jars for storage
Materials
- 4 oranges lemons, limes, blood oranges, or grapefruit (or a mix)
- Optional: simple syrup for glossy finish
Instructions
Oven Method:
- Preheat oven to 200°F (90°C).
- Slice citrus into ⅛–¼ inch rounds using a sharp knife or mandoline. Remove seeds.
- Arrange slices in a single layer on prepared baking sheets. Do not overlap.
- Optional: Lightly brush slices with simple syrup for a glossy finish.
- Bake 2–4 hours, flipping halfway through, until completely dry.
- Cool fully before transferring to airtight jars.
Dehydrator Method:
- Slice citrus into ⅛–¼ inch rounds using a sharp knife or mandoline. Remove seeds.
- Arrange slices in a single layer on dehydrator trays.
- Dry at 135°F (57°C) for 11-12 hours, until fully dry.
- Cool fully before transferring to airtight jars.
Notes
Storage: Airtight jar in a cool, dark place for up to 6 months.
Citrus Options: Oranges (classic), blood oranges (dramatic color), lemons/limes (bright), grapefruit (bold).
Uses: Cocktail garnishes, mulled wine, charcuterie boards, DIY gifts, holiday décor.
Styling: Dip in chocolate and sprinkle with pistachios/cranberries, or dust with edible glitter for a bougie upgrade.