You have done your homework. The juice is freshly squeezed, the syrup is chilled and balanced, the glasses are chilled in the fridge and your guests are arriving. It’s time make your guests say WOOOOW in choir!
The secret behind a well composed mocktail is balance, flavour and a nice finish. Once you’ve gotten the recipe right, the only thing left to really impress is the presentation. This is where the secret weapon of garnish comes in hand. Dried fruit!
It’s as easy as ABC and a long lasting way to preserve fruit for later garnish. You will be able to make big batches of garnish that will last for weeks on end. The only limitation is your imagination and we’ll let you in on a little secret… It’s insanely easy to dry fruit!
How to dry fruit:
Slice the fruit either with a mandoline or a serated knife. Aim for really thin slices
You can cut out different shapes like half moons, wheels, do zest twists or dry berries on a spear
Lay the fruit or berries flat on a tray and don’t let the fruit come in contact with each other
Set your oven to 75ºC (167 F)
Leave a tiny opening by placing a wooden spoon in between the ovendoor and the oven
Let the fruit dry for 5-24 hours depending on how thick the slices are
Take it to the next level:
If you want to sweeten up the fruit to better become a part of your mocktail, sprinkle some sugar on it before oven time and let the sugar absorb some of the juices of the fruit. You could also spice the fruit with some salt, liquorice powder or some powdered vanilla.