The raw materials
As my freezer fills with odds and ends of fruit and vegetables, I have decided to branch out and create other recipes from leftovers, which does not involve a freezer. Since I have lemons growing abundantly in my garden, I have decided that citrus salt, or actually lemon salt, would be a great addition to my repertoire of “what to do with kitchen scraps that could be saved from the bin”.
Cooking the salt
Lemon salt adds a brilliant flavor, a bit of a zing to most sauces, meats and vegetables. I have also decided to add this salt to my list of ideal homemade hostess gifts. So simple to make and also good for the environment and for gifting!
Finished product
Lemon Zest into Zingy Lemon Salt
Ingredients
- 1 cup Maldon sea flakes or any other flaky salt
- zest from 1 lemon (1-2 tablespoons)
Instructions
- Mix the sea salt and lemon zest together.
- (add as little or as much lemon as you want. Other herbs, such as thyme or rosemary, can also be added to the salt mixture).
- Place sea salt mixture in rows on a baking mat, on a cookie sheet.
- Heat in a 100C oven for 15-20 minutes, until the zest looks dry.
- Remove and cool salt mixture.
- Store in a glass jar for up to a year.
- The strength of the salt lessens with time.
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