A huge rosemary plant is still flourishing in my garden. Before the winter weather sets in I want to put it to good use …. and make a delicious homemade gift at the same time.
Rosemary-Citrus Sea Salt
In place of sea salt, you can also use kosher salt (or a combination of the two). I also love to use both lemon and meyer lemons when they’re in season.
4 cups coarse sea salt
Zest of 2 lemons
1 cup rosemary leaves
Preheat oven to 225-degrees F. Place ingredients in a food processor and pulse until well combined. Turn out on to sheet pan lined with parchment paper. Dry out on the oven, about 30 minutes, tossing halfway through. Return mixture back to food processor and pulse a few times to break up any large lumps. Store in airtight containers.
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