Seasoning
Rosemary Lemon Salt
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
The intensity of flavor will diminish over time, so make sure to keep it where you will use it. This can last up to a year, I would recommend using it within 6 months to keep the intense flavor.
Rosemary Lemon Salt
Print RecipeThis is a great way to elevate a dish or add as a finishing topper for any meal. This salt if you dehydrate it or bake it can last up to 1 year and it is sustainable.
Equipment
- 1 blender
- 1 baking sheet 9 x 13
Ingredients
- 1 cup 220 g coarse sea salt
- 3 tablespoons fresh rosemary leaves finely chopped
- Zest of 1 lemon grated
Instructions
- Preheat the oven to 230°
- Zest the lemon and finely chop the rosemary (only leaves only, discard the stem.)
- Add the sea salt, rosemary and lemon zest to a food processor. Blend until the salt becomes a little finer and everything is well mixed.
- Adjust as need be and taste and increase the amount of flavorings, if desired.
- Transfer the mixture to a baking sheet and bake for 15-20 minutes at 230° (make sure everything is laid flat
- Remove it from the oven
- If there are any lumps or clumps, put back into the food processor again and pulse.
- Allow it cool for 5 minutes and store the rosemary-lemon sea salt in an airtight container or in a glass jar with a tight-fitting lid.
- Let it sit at least a day before using.
Notes
The intensity of flavor will diminish over time, so make sure to keep it where you will use it. This can last up to a year, I would recommend using it within 6 months to keep the intense flavor.