Optional:
Fine sea salt (for seasoning blends)
Granulated sugar (for citrus baking mixes)
Equipment
Vegetable peeler or sharp knife
Baking sheet or dehydrator trays
Parchment paper (optional)
Blender, spice grinder, or coffee grinder reserved for spices
Fine mesh sieve (optional)
Airtight glass jar
Step 1: Wash the Fruit
Wash the oranges and lemons thoroughly under warm running water. If they are not organic, scrub them well with a produce brush to remove as much wax and residue as possible.
Dry completely with a clean towel.
Step 2: Peel the Citrus
Using a vegetable peeler, remove only the colorful outer peel.
Try to avoid the thick white pith underneath, as it has a bitter flavor.
Small amounts of pith are fine, but the less you include, the sweeter and brighter your finished powder will taste.
Step 3: Dry the Peels
Oven Method
Preheat the oven to 170°F (75°C) or the lowest setting available.
Spread the peels in a single layer on a baking sheet.
Bake for 2-4 hours, turning every 30-45 minutes.
The peels are ready when they are completely dry and snap easily.
Dehydrator Method
Arrange the peels on dehydrator trays.
Dry at 125°F (52°C) for 8-12 hours, or until crisp.
Air Fryer Method
Set the air fryer to 170°F (75°C) if your model allows.
Dry the peels for 30-60 minutes, checking frequently and shaking the basket every 10-15 minutes to prevent scorching.
Step 4: Cool Completely
Allow the dried peels to cool to room temperature before grinding.
Any remaining warmth can create moisture inside the storage jar.
Step 5: Grind into Powder
Place the dried peels in a spice grinder, coffee grinder, or high-speed blender.
