For the past 3 holiday seasons, I’ve made a habit of giving edible gifts. The first year, I was in graduate school, low on funds, and discovered the glory of infusing my own olive oil. I had so much fun going through the process, finding the perfect packaging, and proudly handing over a treat I had glorious created with my own two hands. Some of my favorites have been infused vodka (we were on a serious budget at the time, so we filtered cheap vodka about 15 times to improve the quality!), limoncello, coffee liqueur, chocolate balsamic vinegar, chai tea mix, and herbed butter. This year, it’s citrus salt! Festive , colorful, and delightful smelling.
Citrus salt is pretty versatile. My first inclination is to combine the salts and rim a margarita glass! But you can use it in fish dish, like ceviche or stir-fried shrimp, or I could see it being added to a summer tomato salad or grilled vegetables.
The ingredients are simple: salt and citrus zest. I used a flakey Maldon sea salt to make tangerine, lime, and lemon flavors. Combine the citrus zest with the salt, and bake until dry (250 F for about 1 hour). Be careful not to burn! That definitely happened to me on the first round. Once dry, I blended the mixture fine in a food processor but you can use it as is if you want it a little chunkier. Present in a lovely glass container and store in a cool dry place.