Citrus-Infused Sea Salt
Citrus-infused salt is made by rubbing fresh zest into coarse sea salt and drying the mixture until the moisture disappears. The salt draws the essential oils from the peel, resulting in a finish that brightens seafood, grilled vegetables, or even fresh fruit.
Wait for the zest to dry
The moisture from the zest must be completely removed, or the salt will clump and spoil. Use only the colored part of the peel, as the white pith creates unwanted bitterness.
- Microplane or fine zester
- Wide baking sheet
- Parchment paper
- Glass jar with airtight seal
What goes in.
- 1 cupCoarse sea salt (flaky or kosher works best)
- 3 largeOrganic lemons, limes, or oranges (zested)
Fusing oil and grain
Use your fingers to press the moist zest into the salt crystals for two minutes. You will see the salt turn slightly translucent as it absorbs the oils from the skin.
The method.
Prepare the zest
Wash and thoroughly dry your fruit. Use a microplane to remove only the outermost layer of the peel, leaving all white pith behind.
Massage the mixture
Combine the salt and zest in a non-reactive bowl. Rub them together with your fingertips until the salt feels slightly damp and smells strongly of the fruit.
Dry the salt
Spread the mixture in a thin, even layer on a parchment-lined baking sheet. Place it in a cool, dry area away from direct sunlight.
Test for dryness
Let the salt sit for 12 hours. If it still feels soft or damp to the touch, leave it for another few hours until it is completely brittle and free-flowing.
Other turns to take.
Herbed Citrus
Add a teaspoon of dried thyme or rosemary to the mix for a savory profile that pairs well with roasted poultry.
Spiced Citrus
Include a pinch of crushed red pepper flakes or black peppercorns for a sharp, heat-forward finish.
When it doesn't go to plan.
Use organic produce to ensure the peels are free of wax or pesticide residues.
If you live in a humid climate, place the baking sheet in an oven set to its lowest possible heat for 30 minutes instead of air-drying.
Shake the jar once a week to prevent the salt from settling or clumping if there is any residual moisture.
The ones that keep coming up.
How long will this stay fresh?
When kept in an airtight container in a cool, dark cupboard, the flavor remains bright for about six months.
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