Scouring through blogs and Pinterest, I found this recipe for lemon herb salt. It’s actually quite yummy…great on eggs! This completes the festive offerings to family and friends this year.
lemon herb salt
2 kg of rock salt
4 cups fresh rosemary
1 1/2 – 2 cups lemon zest
sterilsed jars and lids
1. Place salt in a large roasting tray and stir through rosemary (torn from stems) and lemon zest.
2. Bake salt mix for 2 hours in a pre-heated 100 degree Celcius oven, stirring two-three times during the cooking time to loosen the mix. The mix needs to be fully dry before packing into sterilised jars.
3. Remove from oven and blitz in a robust food processor to tidy the mix up a little.
4. Pack the salt mix into sterilised jars. Add some fancy Christmas-y embellishments and they’re ready to go!
In case you hadn’t noticed, I’m embracing a lemony theme this year. It’s fresh and zesty and a great addition to chicken, pork, lamb, and fish.
Lemon also goes well with vodka. And gin. And rum…’tis the season!!!