Lemon and rosemary salt makes a really quick, easy and delicious homemade foodie Christmas gift.

Lemon & Rosemary Salt and Sweet Chili

Lemon and rosemary salt

A few years ago I was inspired by a certain food blogger who has taught me so many things since I ‘met’ her online.

It must have been almost nine years ago and Celia posted her Christmas hampers filled with homemade goodies and I vowed that the next year I would do the same.

I know I love to receive homemade edible gifts so I can only assume that others do too and so from then on, I’ve been DIY gifting.

Lemon and rosemary salt

I try to scout out ideas throughout the year and I really love a gift that can be packaged in a jar or bottle.

It just looks that little bit more pro to me.

When I saw the idea for flavoured salts, I quickly earmarked it as gift number one.

I may have kept a little of this for myself too.

First I used a pinch in my pizza base instead of plain salt and it added a lovely flavour. I’ve also sprinkled some on baked potatoes and looking forward to using it on grilled chicken.

What about you? Are you making any Christmas presents this year?

lemon & Rosemary Salt and Sweet Chili Sauce

Need some inspiration? You might also like Chili peanuts.

If you’re storing them in recycled jars, you might like to know how to remove the labels from glass jars quickly and easily without ruining your nails. 

Lemon and rosemary salt

Lemon and rosemary salt

Lemon and rosemary salt

Yield: 3 cups
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • ½ cup fresh rosemary, packed
  • finely zested lemon peel from one large lemon
  • 3 1/2 cups sea salt flakes (this was 4 boxes of Maldon Sea Salt which was the least expensive I could find)


  1. Pre-heat the oven to 60C (150F) fan-forced and line a baking tray with baking paper.
  2. In the food processor, blitz up the rosemary, lemon zest and 2 cups of salt until the rosemary is nice and little and the salt is fine like table salt.
  3. Pour it out into a large bowl then stir in the rest of the salt.
  4. Spread it out onto the tray and bake for 1 hour, running a fork through it once or twice, until the rosemary and lemon is all dried out.
  5. Transfer straight to sterilised jars while it is still warm and secure the lids.


lemon and rosemary salt
lemon and rosemary salt
lemon and rosemary salt