Lemon – Rosemary Salt

Ingredients for 1 servings:

• 500 g sea salt
• 1 lemon(s), untreated
• 1 sprig(s) rosemary, fresh

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

for seasoning e.g. poultry

Wash the lemon thoroughly with water. Grate the lemon zest with a fine grater, being careful not to grate the white flesh. Remove the rosemary leaves from the sprig and finely chop. Mix the salt with the lemon zest and rosemary and use immediately. To preserve, dry thoroughly in the sun or in the oven at approximately 50-70°C. The less moisture, the longer the salt will keep. Store in a tightly sealed container or jar. Tips: Your imagination is the limit with this recipe. Some ideas would be lime salt (lime zest) for fish, orange-thyme salt (orange zest, fresh thyme leaves) for pork, chili-coriander salt (finely chopped fresh chili, finely chopped fresh coriander) for lamb.