Bold red wine meets aromatic rosemary in this handcrafted infused Sicilian sea salt that brings a little Napa magic to everyday cooking. The process is simple and sensory—wine-soaked crystals take on a deep, jewel-toned hue, while fresh rosemary adds an herbaceous lift that shines in every sprinkle. Once dried and jarred, this vibrant salt becomes an instant flavor upgrade: perfect on warm focaccia, grilled meats, roasted vegetables, hearty sauces, or even rimming a winter-inspired cocktail. One small batch, endless possibilities—and your kitchen will smell incredible every step of the way.

Pink Himalayan salt crystals and fresh rosemary sprig arranged on black stone background.

Makes: ~1 cup

Time: 30 minutes active, plus drying


Ingredients


  • 1 cup Sicilian coarse sea salt
  • 1 cup dry red wine (Cabernet, Merlot, or Syrah all work beautifully)
  • 2–3 fresh rosemary sprigs

Instructions



  • Place the Sicilian sea salt in a medium bowl.
  • Cover it with the red wine and let stand for one hour.
  • Spread the salt thinly on a parchment-lined baking sheet.
  • Sprinkle chopped rosemary on top and mix it in with the salt.
  • Heat at 290°F for 30 minutes, stirring once or twice.
  • Let cool completely.


Finish + Store

  • Break up any clumps with your hands or a mortar and pestle.
  • Store in an airtight jar for up to 6 months.

How to use


  • Use as a finishing touch on focaccia (see my recipe here!)
  • Finish grilled steak or lamb
  • Sprinkle over roasted root veggies or crispy potatoes
  • Add a pinch to tomato-based pasta sauces
  • Rim a red wine–forward cocktail glass (mulled wine spritz, anyone?)