Would you like to take your culinary endeavors to new heights of deliciousness?
.......... I've got quite the deal for you!
I got inspired to make this fabulous Rosemary/Lemon Sea Salt a few months ago, after my daughter returned from visiting friends in Italy. She had brought back a few fun gifts, one of them being a jar of Italian sea salt infused with rosemary. It was fantastic sprinkled on just about everything and though I used it sparingly, I was pinching up the last little bit far too quickly. I knew I could probably find this delicious, gourmet salt at some fancy Italian specialty shop but I decided to figure out how to make my own. After a bit of experimenting, I think I’ve got the technique mastered!
P.S. If you’re looking for a wonderful gift for your “foodie” friends, throw together a double batch, find some pretty glass jars and fun gift tags or pretty ribbons; I can guarantee you they'll be delighted and will be begging you for the recipe!
Lemon-Rosemary Sea Salt
2 cups kosher salt
½ cup fresh rosemary, packed
finely zested lemon peel, just the yellow part,from 1 large or two small lemons, finely zested, I like to use one of these zesters for both the lemon and the orange
1 ½ cups flaky sea salt (I used one 9 ounce box of Maldon Sea Salt which was a bit more than 1 1/2 cups.)
Put the rosemary leaves, lemon zest and kosher salt in a food processor. Pulse on and off about 8-10 times, or until the rosemary is blended into the salt, and the salt is similar in texture to table salt (it will be damp and look almost like wet sand).
Add the flaky sea salt to a bowl; stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet and bake at 150˚F for 1 hour, stirring once or twice, then transfer to jars with tight fitting lids. Keeps indefinitely.
To use flaky sea salt; keep a small dish of it on your kitchen counter in close proximity to where you cook. Pinch up a small amount, then rub it between your fingers over the food you want to season, crushing the flakes as you rub. Keep the rest stored in an airtight container and replenish your "stash" as needed. Once you start using good sea salt, you'll get very spoiled!