By Dianne Bunis
Infused with the essential oil of lemon, grapefruit, orange or lime, this citrus salt will add intense flavor. Sprinkle on salad, roasted vegetables, chicken or fish.
Package salt in a nicely shaped glass jar, such as Bon Maman Preserves. Cut parchment paper into a round shape, two inches larger than jar top.
Finish with string or cord and a tag: Happy Mother’s Day.
Citrus Salt, makes 1 cup
1 cup sea salt flakes (Maldon)
2 Tbsp. freshly grated organic citrus zest (grapefruit, lemon, orange or lime)
1. Heat oven to 200-degrees. Wash and dry fruit.
2. Make zest: Using the fine side of a box grater, glide the fruit down, taking off the outermost layer of skin and avoiding the white pith.
3. In a bowl, mix salt and zest. Spread on a parchment-lined baking sheet and bake until citrus in dry, about one hour. Let cool completely.
4. Store in an airtight container up to three months.