Rose Salt from Limoncello and Linen Water by Tessa Kiros
Rose salt adds a lovely scented layer to a dish. I love having this kind of accessory sitting on my marble top for its persistent lingering perfume.
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Cooking tools:
- Mortar and pestle
- Mixing bowl
Ingredients
- 160 g (5½ oz/½ cup) pink himalayan salt (or other coarse salt)
- about 2½ tablespoons tiny, dried, exquisitely perfumed unsprayed damascus roses, or other edible roses or petals
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