Recipe Rum arranged pineapple-cococo-vanille-ginger dehydrated

1. Bark pineapple. Cut it into 5 mm thick slices. Remove the small black pieces on the edges of the slices.

2. Cut the lemons into slices 3 to 4 mm thick.

3. Peel and cut the ginger into slices of the same size.

4. Place the fruit, including coconut, on the trays of your dehydrator.

5. Dry them by referring to the temperatures and durations indicated in the referential table.

6. Once dehydrated, place all the dried fruits in a 2 -liter hermetic jar of capacity, add the vanilla, pour the rum and close the jar. Wait at least 3 days before tasting the arranged rum.

 

Drying frame

Pineapple: 50 ° C for 6 p.m., turning the slices back after 5 a.m.
Ginger: 55 ° C for 5 hours
Lime: 55 ° C for 24 hours
Coconut: 60 ° C for 10 a.m.

 

Tip: do not hesitate to group the ingredients to dry at the same temperature; Thus, ginger, pineapple and lime can be dried at the same time. They keep longer in hermetic jars or vacuum bags away from light.

Advice: the longer the maceration, the better the rum!

 Find our full repository table here, Times are indicated for the use of a dehydrator Le Parfait.

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