This 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
1cup220 g coarse sea salt
3tablespoonsfresh 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.