Provided by á-5080
Number Of Ingredients 3
Steps:
- Preheat the oven to 110 degrees C (230 degrees F). Zest the lemon and finely chop the rosemary (leaves only, discard the stem). Add the sea salt, rosemary and lemon zest to a food processor. Pulse until the salt becomes a little finer and everything is well mixed. Taste and increase the amount of flavorings, if desired. Transfer the mixture to a baking sheet and bake for 15-20 minutes. Remove it from the oven and, if there are any lumps, pulse it in the food processor again. Let it cool for 5 minutes and store the rosemary-lemon sea salt in an airtight container or in a glass jar with a tight-fitting lid. Ideally, let it sit at least a day before using. The intensity of flavor will diminish over time, but it can last up to a year.
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