Sunday Fire Smoked Citrus (Dehydrated Cocktail Garnish)

Step 1: Slice

Cut fruit into thin, even slices (about 1/8” thick).

Remove seeds. Keep the peel—it adds flavor and structure.

Step 2: Fire Roast (the difference maker)

Place slices on a Santa Maria grill (or propane/charcoal/gas grill) over medium heat.

• Light char only (1–2 minutes per side)
   
• You’re not cooking them through
   
• You want slight caramelization and smoke

Step 3: Season

Lightly dust:

• Blood orange → leave natural or add a touch of sugar
   
• Lemon → add cinnamon
   
• Apple → cinnamon + light sugar

Step 4: Dehydrate

Place on dehydrator trays (single layer, no overlap)

• Temp: 135°F
   
• Time: 6–10 hours
   

They’re done when:

• Fully dry
   
• Slightly crisp
   
• No moisture in the center

OR

Set your oven:

• Lowest setting possible (usually 170–200°F)
   
• Prop the door slightly open (use a wooden spoon)
   

Place slices:

• On a wire rack over a baking sheet (important for airflow)
   
• Single layer, no overlap
   

Bake:

• 3–5 hours total
   
• Flip halfway through
   

Watch for:

• Edges drying first
   
• No sticky centers
   
• If they start browning too much, your oven is too hot

Step 5: Cool + Store

Let cool completely before packaging.

Store in:

• Mason jars (best for presentation + aroma)
   
• Or airtight containers
   

How to use:

• Old Fashioned → smoked orange
   
• Whiskey sour → cinnamon lemon
   
• Bourbon or rum → spiced apple