Yields 2 ounces
1 tablespoon dried rose petals or freeze-dried blueberries or 1 teaspoon dried Meyer lemon peel
2 1/2 tablespoons unrefined sea salt or flake salt
To make the lemon finishing salt, you need to dry your lemon peel. Finely zest lemons and spread zest onto a paper towel-lined plate. Place in the oven with the oven light on overnight or until dried. Alternatively, you can microwave the zest on a paper towel-lined plate for 1 to 2 minutes or until dry.
Place dried flavoring in the bowl of your KitchenAid® Blade Coffee Grinder. Give it 2-3 quick pulses to break up the flavoring.
Add 1 tablespoon of sea salt and pulse another 2-3 times to incorporate, then add remaining 1 1/2 tablespoons salt and pulse once more to combine.
Transfer to a decorative tin or jar. The recipe is written to fill a single 2-ounce tin, but you can make up to 4 times the recipe in a single batch. The salt will keep best in an airtight container.