RCI-PF.004.0004.001
Dry White Parsley Wine
Dry White Parsley Wine from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- .5 kg fresh parsley or 60 g dried parsley0 unit
- .1 kg white sugar1 unit
- white grape concentrate280 ml
- 2 unit
- citric acid1 teaspoon
- grape tannin1 teaspoon
- yeast nutrient1 teaspoon
- all purpose yeast1 teaspoon
Method
1
Wash and thoroughly dry 4-6 oranges, then use a sharp zester or microplane to remove the outer orange zest in fine strips, avoiding the bitter white pith underneath.
10 minutes
2
Slice the zested oranges into thin, uniform rounds approximately 3-4mm thick using a sharp knife or mandoline slicer.
8 minutes
3
Arrange the orange slices and reserved zest strips in a single layer on wire racks set over baking sheets, ensuring no pieces overlap for even air circulation.
5 minutes
4
Place the racks in an oven preheated to its lowest setting, typically 60-80°C (140-175°F), and begin the slow desiccation process.
2 minutes
5
Allow the orange slices to dry in the oven for 3-4 hours, flipping each piece halfway through to ensure both sides dehydrate evenly.
240 minutes
6
Check the slices for complete dryness; they should feel brittle and papery with no remaining moisture, returning them to the oven for additional time if needed.
15 minutes
7
Remove the fully desiccated orange crisps from the oven and allow them to cool completely on the wire racks at room temperature.
30 minutes
8
Store the finished dry orange crisps in an airtight container at room temperature, where they will remain shelf-stable for up to several weeks.