Lemon Herb and Wine Salt, three delicious and homemade aromatic recipes to gift at Christmas and beyond. For some years now, I have preferred to give things made with my own hands, not only food but also soaps and candles. Gifts that have no sophistication, with completely natural and organic ingredients. The salts I have proposed are not only full of savoriness but also of taste and aroma. You can use red wine salt with red meats, while lemon and pink pepper salt is ideal for fish. Finally, the herb salt is particularly suitable for white meats, soups, and vegetables. In short, perfect for every type of dish.
If you want more ideas, don’t miss the upcoming recipes:
- Cuisine: Italian
Ingredients
- 14 oz coarse sea salt
- 1 cup red wine
- 14 oz coarse sea salt
- 10 leaves sage
- 4 leaves bay leaf
- 3 sprigs rosemary
- 3 sprigs marjoram
- 1 sprig mint
- 14 oz coarse sea salt
- 3 large untreated lemon peels
- 1 teaspoon pink peppercorns
Tools
- 1 Baking Tray
- 1 Parchment Paper
- 1 Chopper
- Jars glass
Preparation
Pour the coarse sea salt into a bowl, add the red wine, and let it sit for 30 minutes. After the necessary time, drain the salt through a fine mesh strainer.
Spread it on a baking tray lined with parchment paper and bake in a preheated oven at 212°F until it is completely dried. Once ready, put it in a chopper and blend for a few minutes.
Wash the aromatic herbs thoroughly, dry them well with a cloth, and chop them together with the coarse salt.
Spread the ground salt in the tray lined with parchment paper, bake at 212°F, and cook until completely dried. Once it reaches the right drying point, chop it in the chopper.
Wash the untreated lemons thoroughly and use a peeler to remove the peel, being careful not to take the white part. Put the peels in a chopper with the salt and pink peppercorns.
Spread the flavored salt over the entire surface of the tray and put it in the oven to dry at 212°F, for all the necessary time. Finally, chop everything again.
Once the flavored salts are ready, we can put them in airtight glass jars and label them.
To store the Lemon Herb and Wine Salt, keep it in a dry, dark place.
Advice
The flavored salts are perfectly preserved in airtight jars, absolutely in glass, for about 1 year.
Store them in the pantry but in a dry, dark place, otherwise they will absorb all the moisture, as this is precisely the characteristic of salt.
