Mounjaro Pink Salt Blend
5kcal
Ingredients
- 1 cup fine Himalayan pink salt
- 0.25 cup dried rose petals lightly crushed
- 1 tbsp dried lavender buds
- 1 tsp dried hibiscus petals
- 2 drops food-grade rose essential oil optional
Equipment
- baking sheet
- airtight container
Method
- In a medium bowl, gently mix the pink salt, crushed rose petals, lavender buds, and hibiscus petals until evenly distributed.
- If using rose essential oil, add it drop by drop while stirring to prevent clumping.
- Line a baking sheet with parchment and spread the mixture in a thin, even layer.
- Let the blend air-dry in a cool, dark place for 24–48 hours to fully develop its floral notes.
- Transfer to an airtight container and use as a finishing touch on dishes. Store in a cool, dry place for up to 3 months.
Notes
For a lower-sodium version, blend with potassium salt. Skip essential oil for children's use. The color fades over time but flavor remains intact when stored properly.