When I saw this recipe for citrus salt on 101 Cookbooks, I knew it would be the perfect host/hostess gift for an upcoming dinner party that my husband and I were invited to. This salt is particularly amazing because it can be used in so many different ways, and works especially well as a finishing salt for fish, chocolates, caramels, or the rim of a margarita glass. My personal favorite way to use it is over air-popped popcorn with a smidge of sugar and melted butter.
For this batch, I decided to use lemons, but you can use any citrus you’d like. It might even be fun to combine flavors, such as lemon-lime or orange-grapefruit. Either way, once you have prepared your salt, you can package it in tiny jars or good old fashioned salt & pepper shakers to give as gifts. I found my tiny jars at a thrift store, and added my personalized tags in the style Aunt Lorraine to make them extra special.
• ½ cup salt of choice, such as kosher or flaky sea salt
• 1 tablespoon citrus zest
Preheat oven to 225◦F, and line a cookie sheet with parchment paper.
Zest your citrus until you have about 1 full tablespoon. Mix the zest in with ½ cup salt until well combined. I used kosher salt, but feel free to experiment with any salt you’d like, especially flaky sea salts.
Spread the salt evenly over a parchment-lined cookie sheet, and bake in a 225◦F oven for about an hour, checking your progress every 10 minutes or so after the half-hour mark since every oven varies. Also the moisture level in one type of citrus may vary from another. Remove from oven when the zest has dried and crumbles easily, and allow to cool to room temperature.
Store your salt in an airtight jar until you’re ready to package it for gifting. The salt will stay fresh for a couple of months.
Recipe from Heidi over at 101 Cookbooks.
- Diamond Hang Tags • I chose the “Aunt Lorraine” style in Tuxedo.