Homemade Citrus Herb Spice Recipes
CITRUS-HERB SEASONING SALT
This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Combine salt, lemon zest, rosemary, thyme, oregano, sugar, paprika, and red-pepper flakes.
HOMEMADE CITRUS HERB SPICE
this is one of my throw together spices as I'm always using grilling chicken n this is so handy - a quick and easy herb seasoning - great for chicken or lamb
Provided by Jen Smallwood
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients and seal in ziploc bag or spice jar. use within 2 months.
CITRUS-HERB SEASONING SALT
Make and share this Citrus-Herb Seasoning Salt recipe from Food.com.
Provided by Abe ray
Categories Lemon
Time 5m
Yield 1 cup, 25 serving(s)
Number Of Ingredients 8
Steps:
- comine & serve on food of your choice.
- store in an airtight container,up to 3 months.
Nutrition Facts : Calories 2.2, Fat 0.1, Sodium 3395.5, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 0.1
LEMON-HERB SEASONING
Make and share this Lemon-Herb Seasoning recipe from Food.com.
Provided by Dancer
Categories Free Of...
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Seasoning; Combine all ingredients in medium bowl.
- Toss gently with spoon until well-blended.
- Store in an airtight container in a cool, dry, dark place for up to six months.
CITRUS AND HERB TONIC
This simple infusion is loaded with bright winter citrus and heady aromatics. It works as a tea for sipping while curled up on a sofa or on the go, and it will add a spot of sunshine to your day. Treat this recipe as a concentrate - you can make it ahead of time and store it refrigerated in a covered container. To serve, portion in mugs and dilute with boiling water. Drizzle with honey or your sweetener of choice.
Provided by Yewande Komolafe
Time 30m
Yield 1 3/4 quarts
Number Of Ingredients 9
Steps:
- Slice the limes, lemon and orange into 1/4-inch-thick rounds, leaving the skin on. Place the citrus slices in a medium pot and fill with 8 cups of water. Stir in the turmeric and add the lemongrass pieces. Bring to a boil over high heat. Lower to a simmer and cook for 5 minutes.
- Remove from heat, and add the sliced ginger and fresh oregano. Cover and allow to steep for 10 minutes. Strain through a mesh sieve.
- Serve hot in mugs, as 1- to 2-ounce portions, diluted to taste with more hot water and sweetened with a drizzle of honey. Tonic can be cooled and stored refrigerated in an airtight container for up to 2 weeks. To reheat, portion the cold tonic into mugs and top with boiling water.
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