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With a potato peeler, peel the lemon and orange removing the colored part of the skin but not the white pith.M
Cut peel in very fine strips, then mince (Reserve fruit for another use).
In a large, shallow, glass baking pan, mix citrus zest and salt together and leave uncovered in a warm dry place in the kitchen. Stir a couple of times a day.
Let sit at room temperature until the citrus peels are thoroughly dried—this should take about 3 to 5 days.
Once zest is dried in the salt process in a Vita Mix blender until the citrus is just incorporated.
Add the remaining salt and sugar and process again – pulsing a few times.
Store in a dry, tightly covered container at room temperature.
© Kathy Casey Liquid Kitchen™
Flavored salts are simple and easy to make with the Vitamix Barboss Advance. In this episode, Kathy Casey demonstrates how to make a DIY citrus salt that can be used to rim a cocktail glass and goes perfectly with grilled fish and chicken.
How to Make Citrus Salt
zest of 2 lemons
zest of 1 large orange
1 1/2 cups kosher salt or Fleur De Sel
1/2 cup kosher salt
1 cup granulated sugar
Instructions
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Kathy Casey
“Kathy Casey’s Liquid Kitchen™,” mixes her talent behind the bar and experience as a chef into a creative journey through great drinks inspired by the kitchen.
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