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Lemon Rosemary Salt

Author Angie Holden

What You Will Need

  • 8 sprigs fresh rosemary
  • 2 cups kosher salt
  • Zest of 4 lemons


  • Preheat the oven to 150-degrees and line a baking sheet with parchment paper.
  • Finely chop the rosemary and stir together with the salt in a small bowl. Pour the mixture onto the prepared baking sheet. Add the lemon zest and bake for 2 hours, stirring every 30 minutes.
  • Use the parchment paper to funnel the mixture into the food processor and pulse a couple times to combine.
  • Store in a tightly sealed jar. Makes about 2 cups and fits well in a 4oz mason jar.