Dehydrated Fruits For Cocktails


Dehydrated fruit For Cocktails is widely used in the drinks industry and has been for many years. By using dried fruits in cocktails, the cocktail mixer can create many variations of a number of cocktails. The added bonus is that some dried fruits are incredibly healthy which means there’s little sugar and are low in calories!

How To Make Dehydrated Citrus Wheels

Dehydrated Citrus Wheels are popping up in some of the best bars, and why not. They are easy to make, sustainable and they look pretty cool as well.

How To Make Dehydrated Citrus Wheels

Dehydrated citrus wheels are a popular edible garnish often used in cocktails. They can easily be part of the drink itself or simply pegged to the rim of a glass.

While they don’t provide aroma or oils to the cocktail they adorn, they do provide an aesthetically pleasing look and to some degree a little more control.

When you add a fresh citrus garnish to a drink it can often slowly dilute the original flavour but with dehydrated citrus, this is never a problem.

Dried citrus is perfect for drinks that are already very aromatic and It’s not only beautiful, but it can signal our brain the message of citrus without adding unnecessary aroma if there’s already lime juice in the drink.

Interestingly, if you are making a hot cocktail, dehydrated citrus can release its fragrance and taste in the same way a tea bag would.

Dehydrated citrus is more than just a beautiful garnish addition, it encourages you to look for new ways to deliver taste and scent in the drinks you make at home.

Best of all though, it is a cost-effective way to ensure that you are using all of the citrus and a useful way to preserve fruits rather than letting them go to waste.

Making them at home is a simple process but it requires a bit of time.

To dehydrate citrus wheels, arrange the sliced fruit on a baking tray in an oven set at the lowest temperature. The idea is to remove the juice from the fruit without cooking it.

Use any citrus such as lemon, lime, orange and grapefruit. Depending on your oven, it can take up to 12 hours for the citrus to dehydrate properly.

Alternatively, if you’re serious about dehydrating fruit or any kind of food, you can buy a food dehydrator for the home which is relatively inexpensive.

Dehydrated Citrus Wheels


Citrus such as lemon, orange, lime, grapefruit

Equipment: sharp knife, wire rack and tray, oven


Preheat your fan-forced oven to the lowest temperature, around 60 C.

Cut the citrus into thin, even wheels making sure you don’t break the rind. Discard the end cuts.

Place the wheels onto a wire rack over an oven tray covered with foil and put into the oven.

Slowly dry in the oven, flipping over occasionally until the wheels are hard and crispy to the touch.
It can take between 8 and 10 hours.

Allow the citrus to cool completely after drying before storing in an airtight jar.

How to Dehydrate Your Own Cocktail Garnish

Let’s be clear. There’s nothing proprietary about dehydrated cocktail garnish, you can do this.

This isn’t a rocket science project. It can be fun. It can be a date night. It can be the beginning of creative blood flow. We make it easy as our packages are always ready to go the moment you grab a garnish. The 13-18 hour drying time is why you don’t often do this yourself.

What goes into dehydrating your own cocktail garnish though? Square away a little prep time for your oranges, limes, and lemons. These are the easiest fruits to begin learning with.

  • Low oven bake setting ~ 140 Degrees Fahrenheit to 200 Degrees Max
  • Lemon Juice (Preserve the fruits from browning at higher temperatures)
  • Wax paper or square wire rack
  • Baking sheets

Your stove will need to go on an extremely low setting – not all do. We want to see about 140 degrees Fahrenheit to complete a decent dehydration, if it goes higher you may have to throttle the oven by opening it on occasion to let heat and humidity out. If your lowest temperature on the oven is above 160 you may want to use lemon juice on the fruit to aid in prevention of burning the fruit completely. This may be acceptable for the lemons and limes – but no one wants a brown orange.

Slicing Slicing Slicing

We prefer to thin slice our garnishes, something about a thin weightless disk sitting on your drink that automates your pinky out perception, and your guests too. Try using a mandolin if you have one at your disposal to create a consistent cut. This will allow the fruit to dry evenly. No Mando? Be careful with your fingers and take your time slicing on a cutting board with a sharp knife.

If your fruit is overly ripe it will be harder to deliver a thin sliced fruit while preserving the integrity of the pulp. You’ll find it will nearly fall apart on the inside. These go right into our trash bins in the lab! 

Take all of these slices and either place them on the wire rack on a baking sheet or on the wax paper directly. Wax paper can burn on higher temperatures as opposed to parchment paper – but wax paper should be find at such a low temperature.

Sliced Orange on Oven Rack

Cook for how long!?

All ovens aren’t created equal. You may have a warm setting on your oven and if you do you’re good to go. If you have a temperature control you’re going to want to go as low as it will let you. Ideally we’d like a lower temperature than 150 to do the drying for 13-16 hours depending, but you may have a shorter time at higher heat. Monitor your dehydrated oranges, limes, and lemons to make sure they aren’t burning too quickly. Rotate your pans as heat areas are uneven in the oven. Flip your fruit a few times throughout the drying process so it doesn’t stick, and that it dries evenly.

When are my Dehydrated Oranges Done?

Same with lemon and lime – your orange isn’t much different. Look for the fruit to no longer be sticky to touch. While it’s hot it may be hard to tell… take one out and let it cool for a second and then check the pulp. It should be crisp and sound like a potato chip when it hits the countertop.

Dehydrated Citrus and Fruits

Our Dehydrated Citrus & Fruit Wheels are Ready!

Let us dehydrate your citrus and fruits so you can focus on your growth

We dehydrate citrus and fruits daily ready for your drinks mixers and Cocktails. We have been developing a simple process to get fresh citrus dehydrated and a functional concept that will help your bar staff be more pro-active in other important daily tasks.

“Beautiful dehydrated citrus and fruits for your cocktails”

We take pride in what we do, dehydrating Lemons and Limes wheels takes a long time. Our dehydrated citruses keep all their flavour and enhance your soft drink & water, and cocktails, drink mixers and other dehydrated fruits for your wonderful cocktails so all you have to do is just put it into you drinks and serving.

Cocktail bars drinks


Cocktail bars can be very busy especially if you don’t have all your dehydrated fruits ready to be fast and make as many cocktails as possible.

Night club cocktail drinks


Volume sales are important In your bar and for customers to keep coming, so be ready for anything without wasting time.

restaurants soft drinks


You have a Gin bar and it’s non-stop. Between cleaning the bar, managing the cellar stock and serving, there’s not much time for dehydr\ated citrus and fruits.

lemon tea house


A more relaxed environment but your time is required for the presentation of classic herbal teas and the old fashioned glass of water with “that” slice of lemon.

Event Bars cocktails and drinks


You organise cocktails events all year round or with your mobile bars it’s hard to always find the space and time to dehydrate your pineapple quarters.

Coffee shop lemon tea


Our luxury dehydrated apple wheels will give a great look to your cocktails, the crrunchy apple wheels will rehydrate and flavour any drink.

Save money, Save time with Quality products

Don’t wait any longer and checkout our dehydrated products.

check out our products

Our Product Categories

We will provide lime slices and other fresh products, air tight or vacuum packed and delivered to your door on a daily basis if needed.

  • Lemon Wheels
  • Lime Wheels
  • Orange Wheels
  • Grapefruit Half Wheels
  • Pineapple Quarters
  • Apple Wheels
check out our products

Dehydrated Citrus and Fruits

We deliver dehydrated citrus and fruits dried to perfection straight to your door.

We do care about what you serve to your customers or friends and how it is manufactured. Save yourself time and hassle and shop today.

Our Recent Dehydrated Products

Here you can find a short list made by our customers who enjoy the convenience of our service for their business or private parties.

How To Dehydrate Fruit for Garnish!

Dehydrated fruit is a super nutritious and healthy snack. But thats not why you are here. 

The reason you are here is because you want to make your home made cocktails look super sexy! You have 2 options. Buy a dehydrator or take the steps blowy using your oven!

1. Turn on your oven to its lowest setting

2. Slice your fruit thinly (but not paper-thin; you risk crisping the edges!). Try to keep the width as consistent as possible so they all dry at the same rate.
3 Add any extra herbs or spices

4. Place your sliced fruit onto baking parchment and put in the oven.

5. Check on the fruit every half-hour or so – it will take at least a few hours, depending on how hot the oven is and what fruit you’re using. Obviously, leave the dried fruit to cool before using!

6. Store the dried fruit garnishes in a tightly sealed glass jar, biscuit tin or freezer bag – room temperature is ok, a cool and dark cupboard is better – and they will last 3-4 weeks.

Do Dehydrated Citrus Wheels Add Anything to Drinks?

The dehydrated citrus wheel is up there with the metal straw—a conspicuous symbol of the sustainable cocktail movement, an incarnation of a mindfulness and responsibility to preserve and use every last bit of an ingredient rather than cut, squeeze and discard. If the drinks world is migrating toward the culinary philosophy of nose-to-tail, the dehydrated citrus wheel is the cured charcuterie, the beef jerky.

But their precise placement via tweezers on the rim of more and more cocktails raises a few questions. Does it make the garnish more about form than function? Do some drinks need the citrus oil or juice that only fresh fruit can provide? And do truly balanced cocktails even require anything on top?

Let’s start with what dehydrated citrus can and can’t contribute to the smell and taste of a drink. While these dried-out fruit slices might look like they were pilfered from a bag of potpourri, they inherently lack its headiness. However, they actually compensate for it another way, believes Jimmy Barrett, the bar development manager of Zuma in Las Vegas. “Fresh might have more aroma, but actually dehydrated has more of an intense flavor, which adds to the experience.”

Benjamin Rouse, the bar lead at Henley in Nashville, agrees. He believes dehydrated citrus is not only aesthetically pleasing but provides more control. “When you use a fresh garnish in a cocktail, the juice from the fruit slowly dilutes the flavor as it was initially made,” he says. Rouse uses dried citrus to top drinks like the Attention to Detail (Death’s Door gin, douglas fir, Galliano liqueur, falernum, lime, mint, cedar and salt) and the Traveler’s Tonic, a no-proof sip with cucumber, rosemary, thyme, lemon, juniper and soda. “You can candy them before dehydration, which makes the outside skin a little opaquer and adds a bit more flavor.”

And if it’s the imperceptible scent that’s bugging you, there are a few hacks to either deflect or offset it. Jamie Clark, the lead bartender at Pikoh in Los Angeles, uses dried citrus in cocktails that are already very aromatic like the It Was Obeah, which blends Jamaican rums with lime and house-made sorrel syrup with hibiscus, allspice, ginger, cinnamon and cloves. The drink is finished with a dried lime slice. “It’s not only beautiful, it signals citrus to our brain without adding unnecessary aroma if there’s already lime juice in the drink,” says Clark. The Pikoh team also turns to a sprinkle of different sugars, spices or salts before the fruit goes into the dehydrator. And you can always employ a few spritzes of citrus oil from an atomizer to boost the nose, advises Clark.

Some bartenders object to dried citrus garnishes for more aesthetic reasons. “I’m not a huge fan,” says Logan Demmy, the bar manager for Veritas in Columbus, Ohio. “The oxidized color of limes is a turn-off.” He currently uses them only in the Lovely Weather For …, made with pisco, mulled wine, water and simple syrup kept in a sous vide bath. The drink is ladled out and served with a dried lemon wheel, which when steeped in the hot liquid releases its fragrance and taste in the same way a tea bag would.

In a smaller market like Columbus, anything decorative goes a long way to prove the value of a $14 drink, says Demmy. But all adornments should be practical and make the cocktail smell and taste better. He first came across dehydrated citrus years ago in New Zealand, where most bars turned to frozen juice in the off-season when a fresh lime could cost around $1 USD. “It would go a long way in reminding the customer where the juice for their Daiquiri really came from,” says Demmy.

But beyond beautifying a beverage, delivering scent and taste in new ways and letting bars preserve ingredients when they are readily available and cost-effective are the environmental implications associated with using dehydrated drink toppers. Are they really making a difference?

Suffice it to say that Negroni purists might never be able to abandon the layer of citrus oil from an expressed fresh orange peel, while Paloma fans might be perfectly OK with a dried grapefruit wheel in their Collins glass. And the dimension extracted from bitters, tinctures, shrubs and their ilk may eliminate the demand altogether for anything else atop some drinks. But those filled glass jars on bars seem to be here to stay.

Your Cocktails Will Never Be the Same: How to Dehydrate Fruit for Garnishes and More

Dehydrated fruit seems to be everywhere lately (or maybe we just spend a lot of time in cocktail bars). Sitting on the edges of glasses, the thin, almost translucent pieces of fruit add a je ne sais quois to almost any drink they are adorning. Heck, add a dehydrated lemon or lime slice to the lemonade you’re drinking and while it won’t necessarily be fancier, it’ll certainly feel fancier.

All of that is to say: We’re big fans of dehydrated fruit and wanted to learn how to make it on our own so that when our certain someone comes over we can cook them a really nice meal, make them a great cocktail, and then seal the deal when she sees that we spent the extra time making a killer garnish.

What we learned is that dehydrating fruit (just like making your own jerky) takes time. Like, a lot of time. Half a day time. That just doesn’t work for a lot of people (you know, what with needing to use your oven to cook major meals and all).

That’s why when we came across this recipe from Emeril Lagasse using his new Power AirFryer 360, we knew we needed to try it. No stranger to having his name on things, the Power AirFryer 360 is the celebrity chef’s latest endeavor in the field of branded goods. It features nine different settings, allowing you to do pretty much any kind of cooking you need to (such as dehydrating fruit).

How to Dehydrate Fruit

Below, we’ve included recipes for three fruits: Orange, lemon, and pineapple, though no fruit is really off the table if you’re willing to experiment a little bit (dehydrated mango, anyone?). Don’t forget, too, that dehydrated fruits can be a great snack alternative.

Dehydrated Oranges


  • 2 oranges, sliced .25-in. thick


  1. Slide the Crisper Tray into Shelf Position 2.
  2. Slide the Pizza Rack into Shelf Position 5.
  3. Place the sliced oranges on the Crisper Tray and Pizza Rack.
  4. Rotate the Program Selection Knob to the Dehydrate setting (120 degrees Fahrenheit/49 degrees Celsius).
  5. Rotate the Time Control Knob to 12 hrs.
  6. Press the Start/Pause Button to begin the cooking cycle. Cook until crisp.

Dehydrated Lemons


  • 3 lemons, sliced 1-in. thick


  1. Slide the Crisper Tray into Shelf Position 2.
  2. Slide the Pizza Rack into Shelf Position 5.
  3. Place the sliced lemons on the Crisper Tray and Pizza Rack.
  4. Rotate the Program Selection Knob to the Dehydrate setting (120 degrees F/49 degrees C).
  5. Rotate the Time Control Knob to 12 hrs.
  6. Press the Start/Pause Button to begin the cooking cycle. Cook until crisp. 

Dehydrated Pineapples


  • 1 pineapple, sliced .25-in. thick


  1. Slide the Crisper Tray into Shelf Position 2.
  2. Slide the Pizza Rack into Shelf Position 5.
  3. Place the sliced pineapple on the Crisper Tray and Pizza Rack.
  4. Rotate the Program Selection Knob to the Dehydrate setting.
  5. Rotate the Temperature Control Knob to 125 degrees F/52 degrees C and the Time Control Knob to 10 hrs.
  6. Press the Start/Pause Button to begin the cooking cycle. Cook until crisp.

Leave a Reply

Your email address will not be published. Required fields are marked *

TheSuperHealthyFood © Copyright 2022. All rights reserved.