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Here’s how to dehydrate citrus slices for cocktails and mocktails at home: thin, even rounds of orange, dried low and slow until they glow like stained glass. They’re the prettiest garnish you can make for a Christmas drink, they keep in a jar, and they need just one ingredient and no added sugar.
We use the oven method most of the time, and there’s an air-fryer version below. Oranges are our favourite, but the same method works for lemons, limes, blood oranges and grapefruit. It’s part of our guide to making mocktails at home and a finishing touch for our Christmas mocktails for grown-ups.
Equipment
- Sharp serrated knife or a mandoline (always use the guard)
- Chopping board
- 2 baking trays with baking paper, or wire cooling racks
- Kitchen paper
- Airtight glass jar, for storing
For the rest of the kit we reach for, see home mocktail bar essentials.
Dehydrated Orange Slices for Drinks
Ingredients
Equipment
Method
- Heat the oven to 100°C (80°C fan), or its lowest setting if that’s higher. Line 2 baking trays with baking paper, or set wire racks over them.
- Wash the oranges under a running tap, rubbing the skin, then dry them well. If they’re waxed, scrub them gently in warm water first.
- Slice the oranges into even rounds about 3–4 mm thick with a sharp serrated knife (or a mandoline, always with its guard). Discard the ends and pick out any pips.
- Lay the slices on kitchen paper and press gently with more kitchen paper to soak up the surface juice.
- Arrange the slices in a single layer on the trays or racks, not touching.
- Dry in the oven for 2½–3½ hours, turning them every 45 minutes, until they feel dry and leathery and are no longer sticky. The flesh should look translucent, like stained glass. If any start to brown at the edges, lower the heat.
- Leave to cool completely on a wire rack. They crisp up as they cool. If any still feel soft or tacky in the middle, return them to the oven for another 20–30 minutes.
Notes
How to dehydrate citrus slices for cocktails in an air fryer
Air fryers vary a lot, so treat this as a starting point and check your manual.
- Prepare and blot the slices as above (steps 2–4).
- Use the dehydrate setting if your air fryer has one. Otherwise use its lowest temperature.
- Lay the slices in a single layer in the basket. If your model has a rack, place it on top so the fan doesn’t blow the slices around.
- Dry, turning every 20–30 minutes, until they’re dry, leathery and no longer sticky. Depending on the model, this can take a couple of hours.
- Cool completely on a wire rack before storing.
Tips for perfect dried orange slices
- Slice evenly: 3–4 mm is the sweet spot. Thinner slices can catch and brown; thicker ones take much longer and may stay tacky.
- Blot well: pressing out the surface juice shortens the drying time.
- Keep it low: a low oven dries the slices without caramelising them, so they stay bright.
- Turn them: turning stops them sticking and helps them dry evenly on both sides.
- Waxed fruit: unwaxed citrus is best for garnishes. If yours is waxed, scrub it gently in warm water and dry it well.
How to use them in drinks
- Float a wheel on a cranberry rosemary mocktail or a glass of sparkling water with our rosemary syrup.
- Perch one on the rim of a mug of our warm spiced apple and rosemary punch.
- Add a few to a jug of punch or alcohol-free mulled wine for colour.
- Thread on twine with cinnamon sticks to decorate the table or a gift jar of syrup.
Storage and make-ahead
Make them ahead of a party if you like, as long as they’re completely dry. Store fully cooled slices in a clean, airtight jar in a cool, dry place, away from steam and sunlight. If any feel soft, sticky or damp, dry them a little longer before storing. Throw away any that show mould.
A note on botanicals: Dried citrus is a garnish made from food you can eat, but most people don’t eat the whole wheel. Wash fruit before preparing it: the government’s food hygiene advice is to wash fruit under a running tap or in a bowl of fresh water, rubbing the skin (see why cleaning is important, GOV.UK). Choose unwaxed fruit where you can. Citrus can be an allergen for some people, so mention it when serving guests. Take care with mandolines and hot trays, and keep children away from both.
FAQ
What temperature do you dehydrate orange slices at?
Use a low oven: 100°C (80°C fan), or your oven’s lowest setting if that’s higher. A low temperature dries the slices gently, so they stay bright and translucent instead of browning. If the edges start to darken, turn the oven down a little or prop the door open slightly.
How long does it take to dehydrate orange slices in the oven?
Usually 2½–3½ hours for 3–4 mm slices, turning them every 45 minutes. The time depends on your oven, the fruit and how thinly you slice it. They’re ready when they feel dry and leathery and are no longer sticky. They crisp up further as they cool.
Can you dehydrate orange slices in an air fryer?
Yes. Use the dehydrate setting if your air fryer has one, or its lowest temperature. Lay the slices in a single layer with a rack on top so they don’t blow around, and turn them every 20–30 minutes. Models vary a lot, so check your manual and keep an eye on them.
Why are my dried orange slices still sticky?
They need a little longer. Thick or unevenly cut slices, and juicy fruit that wasn’t blotted, take longer to dry. Return them to the low oven for another 20–30 minutes and let them cool completely on a rack before testing again. They should feel dry and leathery, with no tacky centre.
Can I dehydrate lemons and limes the same way?
Yes. The method is exactly the same, but lemon and lime slices are smaller and thinner, so start checking them after about 1½–2 hours. Grapefruit slices are bigger and juicier, so they take longer. A mix of citrus looks beautiful in a jar and in a jug of punch.
