This time of year I become just an itsy bit obsessed with citrus.
I eat grapefruit until my teeth ache and this year I started concocting all sorts of recipes and ways to use and preserve the citrus season year round.
I also love lemon pepper seasoning and I needed lemon salt to make that. If you were wondering, here’s the lemon pepper recipe.
In fact, this post is the just the first in a whole series of posts focused on using citrus!
you will need:
Um, I bet you probably knew that.
You can use whatever tickles your fancy. I used lime, lemon and orange.
yeah, you knew that too.
I used this coarse kosher salt but this will work with any kind of salt.
Trust me, it will make this a whole lot easier but you could use a peeler or knife to remove the zest, just make sure you aren’t taking any of the white pith along with the zest.
This is where I got my zester, I like it but one with a handle, like this one, would be even better. It just wouldn’t survive in this house, my husband has a terrible curse: he breaks wimpy handles right off thing. Garden shovels, axes, kitchen utensils, you name it. So yeah, that would be why I got a zester without a handle.
you will also need
Some way to dry the salt and zest mixture
I used the oven but a dehydrator would totally work. I think even better since you could dry the mix on a lower temperature and retain more of the fresh flavor.
Optional but awesome: food processor, mortar and pestle or spice grinder
Grinding the zest salt mix will help the zest distribute more evenly through the salt but it totally isn’t necessary, just nice.
Let your citrus salt cool then grind it up to your preference.
That’s all there is to it. Find a spice container or jar to store it in and dream up ways to use your tasty citrus salt.