- 1 bottle wine (750 ml)
- 1½ Cups or 2 Cups of Salt (I used Himalayan Rock Salt)
- Heat the wine in a saucepan to boil.
- Then, reduce it to simmer until it starts to look like a syrup. About 1 tsp or 2 tsp of wine is left by this time.
- Add one cup of the salt into it. Stir gently so that all the salt can absorb the syrupy-looking wine.
- If some wine is still left, add some more salt until there is no more wine left.
- Take out the salt and spread on a baking sheet.
- Let it dry. Approximately, it takes 2 days (48 days) for this drying process to complete.
- After drying is complete, store in an air tight-container.
- The result is an aromatic and flavoursome Himalayan Salt.
- Let the salt absorb wine well for best taste and aroma.
- Let it dry well and store in an air-tight container.
- For more on Red Wine Salt also check out: Baker and Baker Salts