Citrus Powder

• 30 grams julienned orange zest
• 30 grams julienned lime zest
• 30

Use a zester to remove the zests of the fruits in a fine julienne.

Place each type of zest in a separate small pan, cover with cold water, and bring to a boil. Drain the zests and return to the pans. Repeat the blanching process 2 more times. Dry the zests on C-fold towels.

Spread the zests in an even layer on a dehydrator tray and dry completely. If one type of zest dries befor