Makes: about ½ cup powder
Flavor profile: Bright, tangy, aromatic, with balanced lemon-lime sharpness and a touch of orange sweetness.
Ingredients:
- Zest from 4 lemons
- Zest from 3 limes
- Zest from 2 oranges (navel or blood oranges work well)
- Optional: ½–1 tsp citric acid (for extra tang and longer shelf life)
Instructions:
Step 1 — Zest Carefully
- Use a microplane, zester, or vegetable peeler to remove only the colored outer skin — avoid the white pith, which is bitter.
- Keep the lemon, lime, and orange zest separate during the drying stage so you can control the final flavor ratio.
Step 2 — Dry the Zest
Freeze Dryer Method (Best Color & Flavor)
- Spread each zest type in a thin, even layer on trays.
- Freeze dry until completely crisp — it should snap when bent.
- This usually takes 16–24 hours, depending on machine and moisture content.
Dehydrator Method
- Spread zest evenly on dehydrator sheets.
- Dry at 95–105°F (35–40°C) until brittle — usually 6–8 hours.
Oven Method (least color retention)
- Spread zest on parchment-lined baking sheets.
- Dry at the lowest oven temp with the door slightly cracked until crisp (1–3 hours).
Step 3 — Grind & Blend
- Once fully dry, cool to room temperature to prevent condensation.
- Grind each citrus type separately in a spice grinder or high-speed blender until fine.
- Sift if desired for a smoother powder.
- Mix together:
- 2 parts lemon powder
- 1 part lime powder
- 1 part orange powder
- If using, stir in citric acid for extra tang.
Step 4 — Store
- Keep in an airtight glass jar, away from light and heat.
- Freeze-dried version: up to 12 months; dehydrated version: best within 6 months.
- Always use a clean, dry spoon when scooping.
Ways to Use Citrus Blend Powder:
- In Sage & Seed Garden Seasoned Salt
- In Greens Powder with Citrus Lift
- In salad dressings, marinades, and dips
- As a flavor boost for seafood or chicken rubs
- Mixed into sugar for baking or cocktail rimming