Citrus Lemon and Lime Salt Recipe
Make your own citrus salt at home with a mixture of sea salt and both lemon and lime zest, using either dried zest or fresh zest that can be dried in a dehydrator or oven. Here is the recipe.
Prep Time10 minutes mins
Drying Time6 hours hrs
Total Time10 minutes mins
Course: Main Course
Cuisine: American
Keyword: citrus salt, dehydrator, salt
Servings: 16 tablespoons
Calories: 1kcal
- Zest from 1 lemon dried or fresh
- Zest from 1 lime dried or fresh
- 1 cup coarse Sea Salt
If using FRESH Lemon and Lime Zest
Use a zester to zest the lemon and lime. Save the fruit for a later use.
Use your hands to blend the salt and lemon and lime zest in a mixing bowl before dehydrating. The oils in your hand help mix things up.
Spread the lemon-lime salt over a dehydrator sheet and dehydrate at 125 degrees F for about 6-8 hours, or until the zest is completely dried through. Alternatively, spread the lemon-lime salt over a baking sheet and dry in the oven at 125 degrees F for about 6-8 hours, or until the zest is completely dried through. If your oven doesn't go to that low of a temperature, crack the oven a bit to let in some air flow.
Next, grind down the larger zest into the salt with a mortar and pestle. I used my molcajete. A spice grinder works as well, but try not to over process.
Use at needed.
If using DRIED lemon and lime zest, simply grind down the zest into the salt with a mortar and pestle. I used my molcajete. A spice grinder works as well, but try not to over process. Use as needed.
Calories: 1kcal | Sodium: 7073mg | Calcium: 4mg | Iron: 0.1mg