Floral Pink Salt Blend
5kcal
Ingredients
- 1 cup coarse Himalayan pink salt
- 0.25 cup dried rose petals lightly crushed
- 1 tbsp dried lavender buds
- 1 tsp dried orange peel
- 0.5 tsp dried lemon zest
- 0.25 tsp food-grade rose water
Equipment
- baking sheet
- airtight container
Method
- In a small bowl, combine the dried rose petals, lavender buds, orange peel, and lemon zest. Gently crush them with your fingers to release their fragrance.
- Add the coarse pink salt to the bowl and mix well with the dried herbs and citrus peels.
- Drizzle the rose water over the salt mixture and stir until evenly distributed.
- Spread the mixture in a thin layer on a parchment-lined baking sheet.
- Let the salt air-dry for 24 hours in a cool, dark place to infuse the flavors.
- Once fully dried, transfer the salt to an airtight container or decorative jar for storage.
Notes
For a lower-sodium version, blend with potassium chloride. Store in a cool, dark place to preserve color. Makes a beautiful edible gift when packaged in decorative jars.