And now for something completely different. Last summer we made homemade sea salt out at the cabin by the ocean, filtering and simmering sea water until it evaporated down to crystals. One time, toward the end of the process, I added a splash of Shiraz to the mix and cooked it down into deep maroon sea salt infused with intense wine flavor. With summer ages away, I wondered if I could start with sea salt and add wine myself to make something unique, easy and elegant for holiday gift giving. Turns out it’s easy.
You could just combine the reduced wine and salt on its own; I like the addition of a bit of lemon zest for a citrus kick. Spreading it out overnight dries it up; if it’s particularly humid where you are, you may have to do it in a very low oven for an hour or two instead. Once it’s completely dry, you can store it in a glass jar or other airtight container indefinitely.
Adapted via Guy Gourmet
2 cups red wine
1 cup coarse sea salt
1 tsp. grated lemon zest (optional)
In a medium saucepan, simmer the wine over medium-high heat until reduced by half. Turn the heat to low and continue reducing until you have just 2 tablespoons. Set aside to cool.
Combine the sea salt, lemon zest, and reduced wine in a food processor and pulse until completely blended with the consistency of table salt. Spread out on a rimmed baking sheet and let dry overnight. Break apart and store in a glass jar. Makes about 1 cup.