Dehydrated Candied Oranges (and Limes!): A Sweet, Edible Garnish for Cocktails, Lattes, and More

There is something delightful about how a thin slice of candied citrus elevates a simple drink into something extraordinary.

Picture this: a sparkling slice of orange resting on top of your favorite cocktail, a sweet citrus wheel perched on a creamy latte, or a delicate, sugar-crusted lime slice adding a pop of brightness to your sparkling water. These dehydrated candied oranges (and limes!) are as pretty as they are delicious — and the best part is, they’re surprisingly easy to make at home.

In this post, I’ll walk you through exactly how I make these beautiful citrus slices. I’ll share all my tips for success, ideas for using them, and how to store them so they last for weeks. Whether you’re getting ready for holiday entertaining or just want to add a little extra charm to your daily drinks, you’re going to love these sweet, edible garnishes.

What Are Dehydrated Candied Oranges?

Dehydrated candied oranges are thin slices of orange that are simmered in a sugar syrup, coated in extra sugar for sparkle, and slowly dried until they’re crisp at the edges and perfectly sweet. They’re a cross between a classic candied orange and a dehydrated citrus wheel.

The result is a slice that’s sturdy enough to sit beautifully on a drink, but still sweet enough to nibble on if you like a little edible treat with your beverage.

I like to think of these as the ultimate drink garnish. They add flavor, fragrance, and visual appeal to everything from cocktails to tea. And because they’re dried, they have a longer shelf life than sticky, fully candied orange slices.

As a fun twist, I’ve also made these with limes — they add a tangy, zesty brightness that’s especially nice on iced tea or in sparkling water.

Candied Dehydrated Sliced Oranges inside Glass jar next to freshly sliced oranges on cutting board

Why You’ll Love This Recipe

There are so many reasons to fall in love with dehydrated candied oranges:

They’re beautiful. The sugar coating gives them a sparkling, jewel-like finish.
They’re versatile. Use them on cocktails, mocktails, lattes, tea, or even charcuterie boards.
They’re easy to make. The process is simple and mostly hands-off once they’re in the oven.
They store well. You can make a batch and enjoy them for weeks.

Ingredients You’ll Need

You only need a few simple ingredients to make dehydrated candied oranges at home:

Oranges: Navel oranges work well, but you can also try Cara Cara, blood oranges, or any seedless variety.
Limes (optional): For a fun variation, limes add a pop of tangy flavor and look beautiful too.
Granulated sugar: This is for both the syrup and the sugar coating that gives them their sparkle.
Water: Combined with the sugar to make the syrup.

Optional: You can add a cinnamon stick, star anise, or a splash of vanilla to the syrup if you want to infuse extra flavor.

Fresh slices of orange and lime in white bowl on wooden cutting board

How to Make Dehydrated Candied Oranges (and Limes)

The process is straightforward, and once you try it, you’ll want to make these again and again.

1️⃣ Slice the Citrus

Wash your oranges and limes thoroughly, especially if you’re using conventional fruit.
Using a sharp knife or mandoline, slice the citrus into thin, even rounds. I aim for about 1/8 inch thickness. The thinner the slices, the faster they’ll dry.
Try to keep the slices as uniform as possible so they candy and dehydrate at the same rate.

2️⃣ Simmer in Sugar Syrup

In a large skillet or saucepan, combine equal parts sugar and water. For example, 1 cup sugar + 1 cup water.
Heat the mixture over medium heat, stirring until the sugar dissolves.
Once the syrup is gently simmering, add the citrus slices in a single layer or slightly overlapping.
Simmer the slices for 30 to 40 minutes. They should look glossy and almost translucent when ready.

Sliced citrus oranges and limes in green dutch oven pot on stove

3️⃣ Coat with Sugar

Carefully remove the slices from the syrup and place them on a parchment-lined tray or a wire rack set over a baking sheet.
While they’re still sticky, sprinkle both sides generously with granulated sugar.
This extra sugar step gives the slices a pretty candied crust and makes them even sweeter. It’s optional, but I highly recommend it for both appearance and taste!

Sliced oranges on baking sheet coated in sugar

4️⃣ Dehydrate in the Oven

Preheat your oven to 200°F (93°C).
Arrange the slices in a single layer on parchment-lined baking sheets.
Bake for 3 to 4 hours, flipping the slices halfway through.
The slices should be mostly dry, crisp at the edges, and still slightly flexible in the center when done.

Tip: Ovens vary, so start checking at the 3-hour mark to avoid over-drying.

Tips for Success

Making candied dehydrated citrus is simple, but these tips will help you get the best results:

Slice evenly: Even slices ensure the citrus candies and dries at the same rate. A mandoline works well if you have one.
Don’t skip the sugar coating: This step gives the slices extra sweetness and a sparkling finish that looks gorgeous on drinks.
Space slices apart: When dehydrating, make sure the slices aren’t touching. This helps them dry evenly.
Let cool completely: Once dried, let the slices cool fully before storing. This prevents moisture from getting trapped in your container.

How to Use Dehydrated Candied Oranges

These sweet, sparkling slices are so versatile. Here are some of my favorite ways to use them:

Float a slice on top of a cocktail — they’re beautiful on old fashioneds, spritzers, and whiskey sours.
Perch one on the rim of a latte or hot tea for a citrusy aroma and sweet bite.
Add to sparkling water or lemonade for a pretty, flavorful twist.
Use on charcuterie boards or dessert plates as an edible decoration.
Package in small jars for a thoughtful homemade gift.

How to Store Candied Citrus Slices

Once your slices are fully cooled, store them in an airtight jar or tin at room temperature. Keep them in a dry spot away from humidity.

When stored properly, these dehydrated candied oranges (and limes) will last for 1 to 2 months. If they start to feel soft or sticky, you can pop them back into the oven for a bit to crisp them up again.

Frequently Asked Questions

Can I use a dehydrator instead of the oven?
Yes! If you have a dehydrator, follow your machine’s guidelines for citrus slices — usually around 135°F for 6-8 hours.

Do I have to coat the slices in sugar after simmering?
No, but I highly recommend it. The extra sugar coating gives the slices a beautiful sparkle and makes them sweeter, which is perfect for drink garnishes.

Can I use other citrus fruits?
Absolutely. Try lemons, blood oranges, grapefruit, or even kumquats for a fun twist.

Dehydrated candied oranges and limes are such a fun and easy way to add a touch of elegance and flavor to your favorite drinks. I love having a jar of these on hand, especially during the holidays or when entertaining guests. The process is simple, and the results are so rewarding.

If you give these a try, let me know how you used them! Did you float them on cocktails, top your tea, or snack on them straight from the jar? However you enjoy them, I hope these sweet, sparkly slices bring a little extra joy to your drinks.