- 3/4 cup kosher salt
- 1/2 cup grated lemon zest (from about 5 large lemons)
- 1 teaspoon ground ginger
- 2 tablespoons lemon juice
- Preheat oven to 200°. Pulse salt, lemon zest and ginger in a food processor until blended. Transfer to an 8-in. square baking dish. Stir in lemon juice. Bake, stirring occasionally, until dry, 20-25 minutes. Cool completely. Stir with a fork to break up. Store in an airtight container in a cool, dry place for up to 3 months.
1/4 teaspoon: 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 360mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.