It was developed by a chef in one of Centner's restaurants (he owns two and co-owns a third).
"The commercial rimming salts often have preservatives and other chemicals," he says. "Not this one."
It's simple and delicious – "a little accent that can really transform a drink or a dish."
Just wash and dry some lemons, limes, oranges and grapefruit, then finely grate the skin – as fine as you can, almost as fine as salt. Then you spread out the gratings as thinly as possible on a baking tray lined with parchment paper. You can leave it out overnight to dry or speed up the process by baking it in a warm oven (100 to 150 degrees) for an hour or two – until it's completely dried out but not browned.
Then you have a decision to make. Do you want it sweet or savoury?
You make it sweet by adding white sugar. You make it savoury by adding salt (you can also add pepper if you want and even a few dried, crushed chili peppers for extra kick). But don't make the salt or sugar more than 10 to 15 per cent of the total volume or it'll overpower the citrus flavour.
Centner loves to sprinkle a little of the savoury citrus salt over smoked salmon, or rim drinks with it (it's great for Caesars). The sugary version is delicious sprinkled over berries with vanilla ice cream.
He suggests packaging the finished citrus salt in tiny, clear mason jars that show off its vibrant colours.
Now who wouldn't want to get these gifts?
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