Pink Himalayan Rosemary Salt
Add fine salt and rosemary to a blender and blend until well combined
In a large bowl add your course salt and the rosemary salt mixture. Mix them together well
Spread you salt mixture onto a large baking sheet and allow it to dry for a minimum of 2 hours.
Store in an airtight container for 6 to 8 months.
1 cup fine Pink Himalayan Salt
2 cups course Pink Himalayan Salt
1 cup packed rosemary leaves