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Peppermint salt

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Ingredients for 1 servings:

  • 100 g peppermint leaves
  • 2 large organic lemons, grated peel
  • 500 g sea salt, coarse

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 15 minutes

Rinse the peppermint leaves briefly and then let them dry thoroughly. I let the leaves dry overnight. Then, use a food processor to chop them as finely as possible. If your food processor can’t handle it, you could try a coffee grinder or a powerful hand blender. Mix the salt, peppermint, and lemon zest, place them on a baking sheet, and let them dry in the oven at 50 degrees Celsius for about two hours. Place a wooden spoon in the door to allow the moisture to escape. The salt goes very well with lamb dishes, but I can also imagine it on desserts (just a pinch, of course).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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