All that lemon zest going to waste?
Just sitting there, on the slices of lemon I was squeezing into my tea.
Wasteful, wasteful, wasteful...
And somewhere I had read something about making lemon salt, I think it was on Facebook, but I could be wrong.
So, I decided to try zesting the lemons before squeezing them into my tea.
Although I got the bright idea after I'd already cut a lemon, which just so happened to be the sole lemon my little lemon tree produced this/last year.
I just sliced the peel very thinly from it, and proceeded to chop it even further using my mezzaluna.
Luckily there was very little pith, but even so, I took that off as well.
I then proceeded to zest another lemon, cause I decided that I didn't have enough peel to do much good to the salt other than irritate it.
1/2 cup coarse salt for a grinder
zest from 1-2 lemons or more if you like.
Mix together and use.
*** I also spread the salt and zest out in a pan, and put it in the oven at 170 deg. for about 5 minutes, turned the oven off and let it sit. I wanted to zest to dry out otherwise I think it would have gone mouldy.
I don't use a great deal of salt, but sometimes you just want to amp it up a little when cooking something.
I'm thinking a few grinds of this lemon salt on a roast chicken, or some fish, maybe rimming a margarita glass or even a Bloody Maria. (Tequila instead of vodka, so good.)
I'm going to add more zest to the salt container, but I can't wait to start using it.
Come to think of it, I've got a nice fat roasting chicken hanging out in the freezer.
I think I'll introduce them soon.