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Dehydrated Recipes

Summer Cocktail Spritz with Dehydrated Fruit & Veg

Aussie summers call for days at the beach, backyard barbecues and conversations with friends that linger into the summer night, enjoyed sharing a cocktail or two.

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Machine recommendation
Recommended machine
Servings Icon
Serves
8
Prep time icon
Prep time
20 mins
Dehydration time icon
Dehydrating time
4-6 hours
Ingredients

Edible Ribbon Ingredients

  • 1 cup of steamed beetroot, skin removed
  • 2 cups of strawberries
  • 1 vanilla pod
  • 1 cup of mango flesh

Ingredients

Cocktail Ingredients

  • ¼ cup of gin
  • ¼ cup of rose
  • ¼ cup of soda water

macros

Edible Ribbon Ingredients

  • 1 cup of steamed beetroot, skin removed
  • 2 cups of strawberries
  • 1 vanilla pod
  • 1 cup of mango flesh

Instructions

Edible Ribbon Cocktail Garnish

  • Blend all ingredients together to a smooth consistency and pour onto the non-stick matt, ensuring an overall thickness of around 5 mm.
  • Place in the food dehydrator for 4 hours at around 10 degrees celsius.
  • Remove and cut into desired thickness for bow and fold as follows as in the below images. 
  • Whilst the fruit strap is tactile and sticky, place it onto the cocktail glass as desired.

To make our Ruby Spritz Cocktail.

  • Combine all ingredients in a glass over ice. 
  • Add a slice of dehydrated beetroot and dehydrated orange, submerge in the cocktail, and finish with the beetroot, strawberry and mango bow placed on the glass as an added garnish.

When you’re hosting a party or summer soiree this year, why not up the ante in the drinks department and take your bartender skills to the next level. Forget the case of beer, skip the pitchers of Pimms, and instead, serve refreshing summer cocktails that not only taste amazing but look incredible with added sophistication!


WHY USE DEHYDRATED FRUITS?

Using dehydrated fruits to garnish drinks is a great way to add some unique flair and flavour to your cocktails, but they’re also a quick, easy and nutritious snack to enjoy on the go. Besides being visually appealing, the other noticeable benefit of using dehydrated fruit or vegetables as an added drink decorator is that you’re being sustainable by minimising food wastage. With such a short shelf life for some fruits and veg, it’s very easy to end up with a pile of fresh produce that’s gone bad, before you’ve had the chance to enjoy it.

DEHYDRATED FRUITS & VEG

HOW TO STORE DEHYDRATED FRUITS & VEG

When you dehydrate fruits, they last significantly longer, and if stored correctly, can last for up to one year. Dehydrated vegetables also have a long shelf life and can last for up to 6 months with the correct storage. It’s important that following the dehydration process, you allow the fruits and veg to cool fully, and when storing, ensure that you use airtight glass jars or non-plastic containers, and place them in a cool, dry place with good ventilation. You want to be mindful that there’s no moisture getting to the dehydrated fruits and veg, so check your jars and containers every 2-3 weeks to ensure they’re still dry.

WHAT FRUITS AND VEG TO USE?

Whilst dehydrated citrus fruits like limes, lemons and oranges are a popular choice amongst bartenders and home cocktail makers, when you have a food dehydrator, you can get creative and adventurous with the ingredients you use and the flavours you blend together—the options are endless! Strawberries, mango, pineapple and berries are other popular choices, and with vegetables, you can use anything from beetroot and tomatoes to green beans and carrots.

Also, when you’re using a fresh piece of fruit as a drink garnish, such as a lime wedge or orange slice, the juice of the fruit can throw off the flavours of the cocktail. However, the benefit of using a piece of dehydrated fruit or veg, is that it’s still visually appealing and the flavours of the cocktail remain in balance—they’re also pretty delicious to bite into as well!

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Step by Step diagram


READY FOR A SUMMER COCKTAIL?

Perfect for balmy nights and heated days, this refreshing cocktail draws inspiration from summertime in the ’80s, with hot trips to the corner store and the retro cocktail books adorning bookshelves at home.

Using the earthy flavours of beetroot, combined with the sweetness of strawberries and mango, this dehydrated fruit bow is not only the perfect drink garnish, yet when enjoyed with this cocktail, can take the taste buds on a sensory delight! To ensure the colours remain vibrant, dehydrate at a low temperature of 7-10 degrees celsius and for a slightly longer period than other dehydration processes.

For stress-free entertaining, you can make these dehydrated fruit garnishes a week ahead of your event and store them in an airtight container. See below for this delicious recipe—enjoy!

RUBY SPRITZ RECIPE

Machine recommendation
Main image
Prep time icon
Serves
8
Prep time icon
Prep time
20 mins
Dehydration time icon
Dehydrating time
4-6 hours
Ingredients

Edible Ribbon Ingredients

  • 1 cup of steamed beetroot, skin removed
  • 2 cups of strawberries
  • 1 vanilla pod
  • 1 cup of mango flesh

Ingredients

Cocktail Ingredients

  • ¼ cup of gin
  • ¼ cup of rose
  • ¼ cup of soda water

macros

Edible Ribbon Ingredients

  • 1 cup of steamed beetroot, skin removed
  • 2 cups of strawberries
  • 1 vanilla pod
  • 1 cup of mango flesh

Instructions

Edible Ribbon Cocktail Garnish

  • Blend all ingredients together to a smooth consistency and pour onto the non-stick matt, ensuring an overall thickness of around 5 mm.
  • Place in the food dehydrator for 4 hours at around 10 degrees celsius.
  • Remove and cut into desired thickness for bow and fold as follows as in the below images. 
  • Whilst the fruit strap is tactile and sticky, place it onto the cocktail glass as desired.

To make our Ruby Spritz Cocktail.

  • Combine all ingredients in a glass over ice. 
  • Add a slice of dehydrated beetroot and dehydrated orange, submerge in the cocktail, and finish with the beetroot, strawberry and mango bow placed on the glass as an added garnish.

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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/