Pink Himalayan Rosemary Salt
top of page

Pink Himalayan Rosemary Salt

​

190

Introduction

​

Pink Himalayan Rosemary Salt

Steps

  1. Add fine salt and rosemary to a blender and blend until well combined

  2. In a large bowl add your course salt and the rosemary salt mixture. Mix them together well  

  3. Spread you salt mixture onto a large baking sheet and allow it to dry for a minimum of 2 hours.

  4. Store in an airtight container for 6 to 8 months.

  5. Enjoy! 

Nutritional Facts

Ingredients

  • 1 cup fine Pink Himalayan Salt

  • 2 cups course Pink Himalayan Salt

  • 1 cup packed rosemary leaves

bottom of page