Rosemary & Lemon Sea Salt
Rosemary & Lemon Sea Salt is the perfect marriage of flavors that can finish nearly every dish. If you grow rosemary in your garden, this is a great way to use your harvest, and have an easy seasoning at your fingertips. The Nostalgic Foodie
Servings: 10000
Calories: 38kcal
Ingredients
- 1 lemon zested
- 1 cup fresh rosemary
- 4 cups sea salt
Instructions
- Zest the entire lemon, making sure only to get the yellow rind, and not the bitter white pith.
- Clean the fresh rosemary, just to make sure no stems have made it into the batch.
- Add sea salt, rosemary and lemon zest to a food processor. Pulse until the rosemary and lemon zest are fully incorporated.
- Spread onto a foil-lined sheet pan. Bake in a 250ºF oven for 1 hour, stirring at the 30-minute mark.
- Let cool, and store in an air-tight container.
Notes
- Baking the sea salt allows for the zest and rosemary to fully dehydrate and infuse its flavors into the salt.
- Play with the ratios of lemon zest, sea salt and rosemary, and adjust to your liking. There's no wrong way!