Saturday, December 19, 2009

Projects for Giving: Rosemary Lemon Sea Salt (How To Make)

So easy to make, Rosemary Lemon Salt 

This is part of our holiday gift project series.  This year's theme is edible gifts.  We made gourmet mustard, rosemary lemon sea salt,   and ginger-infused honey.   You can find the post on how to prepare in advance for these three projects here.

You cannot find a more simple project than making rosemary salt.  Try to make this extra special by getting organic ingredients whenever possible.  We got our salt from a spice merchant online, for a fraction of what it would have cost to buy organic sea salt in the store.  Our ingredients cost under $35 to make 18 pounds of this delicious seasoning that can be used a myriad of ways!   I paid about $20 for small metal tins with hinged lids to hold my little treasures.  It would cost more than $500 to purchase that much gourmet salt at retail prices.  My 18 pounds makes about thirty-six 8 oz tins.  A 4 oz tin of gourmet salt costs anywhere from $8 and more in specialty shops and gourmet stores.   The lemons came from the farmer's market and the rosemary... *smiles* we harvested from our very own garden, from a bush I planted 4 years ago.  So the rosemary cost us nothing!  All you need is 2 parts regular grain organic sea salt to 1 part course granule organic sea salt, for each cup of salt, add 1/4 cup of fresh rosemary leaves, and 3 tablespoons of fresh grated lemon zest.

In a food processor grind your rosemary into a fine meal, then mix together with lemon zest and salt.
Spread the mixture thinly onto cookie sheets and dry in the oven for 2 hours on 140 degrees fahrenheit.   The zest and the rosemary should crumble between your fingers if it is properly dried.  Store your salt in a cool place indefinitely.  However, it will be most flavorful if used within 6 months. 

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