Slicing Strawberries for Dehydration

Prep theatre starts with a knife, not a garnish pick. Strawberries are hulled and sliced to an even thickness, then laid on the trays with a little air between each piece — no stacking, no crowding. Even slices dry at the same pace. Too thick and the centres stay soft; too thin and they crisp to dust. The colour should stay vivid, the edges clean, the fruit still recognisably strawberry once the water is gone. Low heat does the rest. Hours later the slices are light, shelf-stable, and vacuum-sealed for service — the garnish that finishes a smash, cooler, or spritz.