Rosemary & Lemon Sea Salt

Rosemary & Lemon Sea Salt combines fresh rosemary, lemon zest and sea salt into a simple homemade finishing salt.

The rosemary and zest are pulsed into the salt in a food processor, then the mixture is spread on a sheet pan and dried in a low 250°F oven for one hour.

Because the current recipe card does not include a verified yield, the archive is leaving that field unresolved rather than estimating how many jars or cups the batch produces.

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5 from 1 vote

Rosemary & Lemon Sea Salt

Fresh rosemary, lemon and sea salt are dried together into a bright, savory finishing salt for vegetables, chicken, potatoes and more.

Prep Time5 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 5 minutes mins

Course: Sauces & Seasonings

Cuisine: Mediterranean

Keyword: rosemary, sea salt

Servings: 10000

Calories: 38kcal

Ingredients

• 1 lemon zested
• 1 cup fresh rosemary
• 4 cups sea salt

Instructions

• Zest the entire lemon, making sure only to get the yellow rind, and not the bitter white pith.
• Clean the fresh rosemary, just to make sure no stems have made it into the batch.
• Add sea salt, rosemary and lemon zest to a food processor.  Pulse until the rosemary and lemon zest are fully incorporated.
• Spread onto a foil-lined sheet pan.  Bake in a 250ºF oven for 1 hour, stirring at the 30-minute mark.
• Let cool, and store in an air-tight container.

Notes

• Baking the sea salt allows for the zest and rosemary to fully dehydrate and infuse its flavors into the salt.
• Play with the ratios of lemon zest, sea salt and rosemary, and adjust to your liking.  There’s no wrong way!

Nutrition

Calories: 38kcal | Carbohydrates: 6g | Fat: 1g | Sodium: 452700mg | Potassium: 273mg | Fiber: 4g | Vitamin A: 790IU | Vitamin C: 13.6mg | Calcium: 366mg | Iron: 5.7mg