Take the rosemary leaves off the stem. Chop roughly.

Lemon should be zested.

Combine salt, rosemary, and lemon zest in a food processor or small food chopper (optional). Combine until desired texture is achieved.

Wrap aluminum foil around the baking sheet. Allow to dry for 1-2 hours after spreading the rosemary salt mixture evenly.

Flavored salt should be kept in an airtight container or jar.