1/2-inch piece of fresh ginger
2 cups freeze-dried tangerine segments
1/2 cup maple syrup powder
2 tablespoons vitamin C (ascorbic acid) powder
Thoroughly wash and dry fruit. Use a microplane grater to remove colored zest from oranges and lemon and to grate ginger.
Spread out grated zest and ginger on a parchment-lined baking sheet and place in an oven on "warm" setting (or 150°F) with door slightly ajar until completely dehydrated, one to three hours.
Place maple syrup powder, dried citrus zests, ginger, and vitamin C in a small food processor or coffee grinder and grind to a fine powder. If using a clean coffee grinder, add powder and tangerine segments into a small food processor and grind into a fine powder once more. Place in an airtight container.
Add one to two tablespoons to 8 ounces of water, stir, and enjoy!