diy lemon-pepper seasoning

Recipe by Tracy Seaman

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.

Ingredients

  • 6 lemons
  • Sprig of rosemary and/or thyme (optional)
  • 2 tbsp. black pepper
  • 1 tbsp. kosher salt
  • 1 tsp. sugar
  • 1/4 tsp. granulated onion

Preparation

Zest lemons onto a rimmed baking sheet lined with parchment. Add a sprig of rosemary and/or thyme (if you have it). Spread the zest in an even layer, then bake at 250° until dry, about 15 minutes. Remove the leaves from the herb sprigs, then mix the zest and herbs with black pepper, salt, sugar, and granulated onion. Transfer to a small jar and stash the blend in the spice cabinet, where it will keep for a few months. 

CEVAP VER

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