Zest the lemon and finely chop the rosemary (leaves only, discard the stem).

Add the sea salt, rosemary and lemon zest to a food processor. Pulse until the salt becomes a little finer and everything is well mixed.

Taste and increase the amount of flavorings, if desired.

Transfer the mixture to a baking sheet and bake for 15-20 minutes.

Remove it from the oven and, if there are any lumps, pulse it in the food processor again.

Let it cool for 5 minutes and store the rosemary-lemon sea salt in an airtight container or in a glass jar with a tight-fitting lid.

Ideally, let it sit at least a day before using.

The intensity of flavor will diminish over time, but it can last up to a year.