Rosemary Citrus Salt
- 1/4 cup of your favourite salt
- 1/2 tsp dried orange zest
- 1/2 tsp dried lemon zest
- 1/2 tsp dried rosemary
If you are using immediately, and have fresh zest and rosemary on hand, you don't truly need to dry it out, though it might be a little clumpy. If you would like your salt to last for a while, you can dry out your zest and herbs in the oven at its lowest setting for 30 minutes to an hour, or leave on a baking dish on your counter for a few days until dry.
Add your herbs, citrus zest and salt together, and pummel with your mortar and pestle until well combined. Pour into your salt keeper and use as a finishing salt or drink rim. Try this same method with any herb and citrus combo to brighten up any meal or drink.