Lemon & Rosemary Sea Salt
A quick + easy seasoned salt blend, perfect for gifting this holiday season. Try it on roasted veggies, meat, in pasta dishes, and more!
Ingredients
- 1 cup fine sea salt I used pink Himalayan salt
- 1/4 cup finely chopped fresh rosemary leaves from about half of a 1-ounce package
- zest from 1 lemon
Instructions
- 1. Combine all ingredients in a shallow dish, and let sit at room temperature overnight (or for at least 8 hours) before packaging it up in an airtight jar. This wait time allows the rosemary and lemon to dry out and infuse into the salt. You can also speed up the process by spreading the mixture out on a sheet pan and baking in a 200 degree Fahrenheit oven for 2 hours, if desired.
Notes
This recipe yields 1 1/4 cups of seasoned salt, which was the perfect amount to fill 4 2.5 ounce spice jars for gifts. Feel free to double, triple, etc, as needed.