Lemon and rosemary salt
Lemon and rosemary salt makes a really quick, easy and delicious homemade foodie Christmas gift.
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Servings: 150 teaspoons
Calories: 0.1kcal
Ingredients
- ½ cup fresh rosemary packed
- finely zested lemon peel from one large lemon
- 3 ½ cups sea salt flakes this was 4 boxes of Maldon Sea Salt which was the least expensive I could find
Instructions
- Pre-heat the oven to 60C (150F) fan-forced and line a baking tray with baking paper.
- 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.
- Pour it out into a large bowl then stir in the rest of the salt.
- 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.
- Transfer straight to sterilised jars while it is still warm and secure the lids.
Notes
Makes 3 cups. A serving is approximately one teaspoon.
Nutrition
Calories: 0.1kcal | Carbohydrates: 0.03g | Protein: 0.004g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 2641mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 0.002g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.03mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
