- 1/2 cup sea salt, fine grind
- 1 tablespoon grated lemon or orange peel
- 1 teaspoon minced fresh rosemary or thyme
- In a small bowl, combine all ingredients. Spread onto a parchment paper-lined pan. Let stand overnight. Store in an airtight container in a cool dry place for up to 3 months. Yield: about 2/3 cup.
Originally published as Rosemary-Lemon Sea Salt in Taste of Home Christmas Annual Annual 2016, p183
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