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"Using the Scraps" Recipe: Citrus Finishing Salt & Citrus Sugar

April 9th, 2015
Center for Food Safety

Citrus Finishing Salt

This seasoned salt is a delicious addition to cookies, caramels, and any other food you would finish with salt. Try it on vegetables such as tomatoes and fava beans, as well as in curries and stews- the possibilities are endless.

Ingredients1/2 cup flaky sea salt (such as Maldon)1 tablespoon organic citrus zest

Preheat your oven to 225° F. Combine the salt and zest in a medium bowl and mix well. Work the zest into the salt with your hands, making sure there aren't any clumps of zest. Spread across a parchment lined baking sheet. If you're making more than one flavor of salt, repeat this as many times as necessary.

Bake the salt for 70 minutes, or until the citrus is completely dried out. Flecks of zest should crumble when pinched between your fingers. Remove from oven and allow to cool a bit. For finer salt you can pulse each salt a few times in a food processor, or keep it as is if you want it flaky.

Salts keep in an airtight jar for a couple of months.   

Citrus Sugar

Use this flavored sugar instead of granulated sugar in baking, or sprinkle it on top of scones or cookies for a delightful citrusy treat. Citrus sugar is also great for making drinks- try it in teas, lemonade or cocktails.


3 lemons, 2 oranges or 4 limes (organic)2 cups sugar

Using a citrus zester, remove the zest. If you do not have a zester, use a paring knife or a vegetable peeler to remove the zest, and then scrape as much of the bitter white pith off as possible.

Roughly chop zest, transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.

Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.

Spread the citrus sugar on a baking pan and let sit at room temperature until dry, about 1 hour. The sugar will keep for several months in an airtight container in the refrigerator.

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