Instructions

1. Preheat oven or dehydrator to 220F.
2. Zest one lime.
3. Place 1/2 cup flaky sea salt into a mortar and add in the zest.
4. With a pestle, grind the lime zest into the salt. Don’t be shy, really work the zest into the salt.
5. Line a baking sheet with parchment paper and pour the salt onto the baking sheet.
6. Cook for 80 minutes. The lime zest should crumble in your fingers when rubbed in between them.
7. Allow to fully cool and store in a container in a cool dry place.
8. Use with a years time.