In issue 23 of Mutineer Magazine was the debut of my column DIY. In it I shared my method for infusing everything from sauvignon blanc to Peychaud’s Bitters into salt. In case you missed out, here is the method for DIY hibiscus salt.
¾ c. coarse sea salt
1 c. brewed double strength hibiscus flowers
Preheat the oven to 275F.
Mix the salt with a ½ c. hibiscus tea. Spread the salt out across a baking sheet lined with parchment paper or a silpat baking mat. Place the pan in the oven for 10 to 15 minutes, or until most of the moisture has evaporated. Remove from the oven, stir and add the next ½ c. of hibiscus tea and repeat the process. Remove from the oven and stir to break up the salt. Allow the salt to cool to room temperature before storing.