Oooh I have infusion fever. Once you start you just can’t stop, there are too many creative and easy ideas out there. My next big project is a custom salt (inspired by the one that I currently love) with ingredients that are readily available from the kitchen or yard.
Rather than a straight sea salt, which can get very strong very fast, I created a Kosher and sea salt blend with dried lavender and lemon.
PS the last big infusion project included olive oil and rosemary, you can find it right here.
This is the perfect top salt for a finished dish – sprinkle on roasted chicken, raw salads, sliced tomatoes, avocados, in olive oil and vinegar with toasted baguettes… you name it. One of my favorite uses? Bruschetta.
An added bonus is that this was so very easy to whip up – even easier than my rosemary infused olive oil! And it doesn’t need ages to infuse, either. You could use the finished salt right away (ideal for a last minute gift) or allow to sit for a more intense mingling of flavors.
Lavender & Lemon Sea Salt
Materials for six 3.4oz jars: 10-15 fresh lavender sprigs, grated rind of one lemon (more is optional), 1 pound sea salt, 1 pound kosher salt, small glass bottles/jars with a sealable lid
As mentioned above I chose a blend for my salts, Celtic sea salt as the dominate flavor and a standard Kosher to help balance out the taste buds (Kosher is an excellent everyday cooking salt). Granulated salt is extra important here! Table salt just won’t be the same.
I chose lavender and lemon as my concentrated flavor mix, though you could really substitute any delicious herb or infusion here (the sky’s the limit!). Lavender was an easy pick because we grow it right in our front yard.
As with the rosemary from last week, I thoroughly soaked my lavender clippings in a bowl of water for about an hour and then rinsed to ensure that all I had left was fresh and clean sprigs.
Then I lined them up on a cookie sheet (covered in foil) and popped the sprigs into the oven at 200 degrees until they were nicely dried (there’s no precise time here, but maybe 2 hours ish).
When they came out, they were ready to go!
I stripped the leaves from the stems and discarded any extra crispy pieces. I added the dried lavender leaves and fresh lemon rind to my Kosher salt:
And spread the entire mixture out onto my cookie sheet once again for another round of light toasting. The goal now is for the Kosher salt to bake with the lavender and lemon, and also for our lemon rind to dry out completely (to avoid any bacteria growth in our salt containers).
Once my mixture is sufficiently dried out, I added the infused blend to my raw sea salt and mixed well.
I used a small spoon (a baby spoon or cocktail spoon) to add the mixture to each of my little jars.
I made matching labels for the sea salt mixture (similar to my olive oil labels) and applied a sticky backing (available at most craft stores) to create mini stickers for the front of each jar. Here’s a link to a downloadable pdf with a generic version of the below labels if you’d like to print out a version for yourself, and you can always email me for the .ai file to substitute your own name.
Then I cut the stickers into tiny squares and applied to each jar:
Sure is delicious with just crudités and olive oil!
That’s two infused projects down and a couple of more handmade gifts to go… happy cooking!
PS You can find the line up of this year’s handmade projects by sorting all posts here.