Lemon Rosemary Salt

First, wash the lemon well and grate the lemon peel with a fine grater. Be careful not to grate the white flesh, as it is bitter.

Remove the rosemary needles from the twig and chop finely. Mix the salt with the lemon peel and the rosemary.

Leave to dry completely in the sun or in the oven at 50 – 70 °C to preserve. The less moisture, the longer the salt will keep.

Fill the lemon rosemary salt into a well-sealable container or jar.

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