These salts are a great way to add interesting flavours and a little colour to just about any meal or even baking. This rose and lemon version is delicious sprinkled over double chocolate chip cookies, caramel slice or pork dishes.
INGREDIENTS
1 tablespoon dried rose buds or a heaped tablespoon of dried rose petals
1 tablespoon of fresh lemon zest
2 tablespoons sea salt
METHOD
Begin by drying the lemon zest in an oven at 50C for 20 minutes or until dry.
Cut the rose petals from the buds, taking only the coloured petals and discarding the rest.
Using scissors or a sharp knife, cut the petals very finely.
Mix all of the ingredients together and store in an airtight container.
The flavour options are endless. Create a larger batch and use as Christmas gifts.