Ratings
4
out of 5
45
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Dawning Hope
If not used immediately but stored as suggested, wouldn’t the moisture in the zest melt the sugar leaving a clumpy rather than grainy texture? I have had this experience with mint and sugar processed together —at first it’s grainy sugar flecked with green bits, but if stored it turns into little hard clumps. Suggestions to prevent?
Lydia Sugarman
Can you say Skinny Margaritas in glasses rimmed with this mixture?
GazeboQueen
Get a small piece of unglazed terra cotta pottery (about the size of a 50-cent piece), wash well, then soak it in water for a few hours so that the pottery absorbs some of the water. Store the pottery in the sugar solution, and resoak it when the sugar starts clumping up again. This works perfectly on brown sugar also.
Stuart Goodman
Try dipping half ripe, but still green mango into this. Yum
GregK
I add some szechuan peppercorn to this
Maria
We could even call them Healthy Margaritas in a subtle attempt to disentangle gastronomy from body dysmorphia.
dimmerswitch
I put everything on a cutting board and run a chef's knife through it umpteen (how's that for specific) times to be sure all is finely blended together. Technique used for lots of seasoning salts. If 1/4C each sugar and salt (using same zest) this holds for me for weeks. Lemon zest works too. Can make it spice by adding some crushed Aleppo or red pepper flakes as you chop it up. This citrus salt blend has a zillion uses.
Arlene F
I've been using a pinch in a tossed salad. It's also divine on watermelon.
Lesley Simpson
Melissa Makes Miracles. This is a beautiful merger of power. I sprinkled some today on my whitefish salad on a bagel for a tiny bit of mystery. I am in love. This one is going into the rotation. If you love lime this one is a keeper.
Arlene F
I've been using a pinch in a tossed salad. It's also divine on watermelon.
dimmerswitch
I put everything on a cutting board and run a chef's knife through it umpteen (how's that for specific) times to be sure all is finely blended together. Technique used for lots of seasoning salts. If 1/4C each sugar and salt (using same zest) this holds for me for weeks. Lemon zest works too. Can make it spice by adding some crushed Aleppo or red pepper flakes as you chop it up. This citrus salt blend has a zillion uses.
Rebecca
Would you provide a quantity for a serving? Is it fair to surmise from the nutritional information this recipe serves 2 people?
Alyson
How big is a serving? Is the calorie count for the total amount that the recipe yields?
Stuart Goodman
Try dipping half ripe, but still green mango into this. Yum
GregK
I add some szechuan peppercorn to this
Lydia Sugarman
Can you say Skinny Margaritas in glasses rimmed with this mixture?
Maria
We could even call them Healthy Margaritas in a subtle attempt to disentangle gastronomy from body dysmorphia.
sabrina
This sounds like a great hostess gift, too. To make it last longer, could the zest be dried before combining with salt and sugar?
Dawning Hope
If not used immediately but stored as suggested, wouldn’t the moisture in the zest melt the sugar leaving a clumpy rather than grainy texture? I have had this experience with mint and sugar processed together —at first it’s grainy sugar flecked with green bits, but if stored it turns into little hard clumps. Suggestions to prevent?
S.Smith
I wonder if it would work to leave it open to the air to dry, turning and crumbling it a bit as it dries. I've done that with brown sugar that I wanted "granulated" - mixed with a little white sugar to start.
Adrienew
I haven't found this to be the case with zest, but storing in a really tight container is key.
GazeboQueen
Get a small piece of unglazed terra cotta pottery (about the size of a 50-cent piece), wash well, then soak it in water for a few hours so that the pottery absorbs some of the water. Store the pottery in the sugar solution, and resoak it when the sugar starts clumping up again. This works perfectly on brown sugar also.
robWeeve, author of "You Just Passed Your Dinner"
this is exactly what i whip up for salting the glass rims of Margaritas.really delicious!
Private notes are only visible to you.
