Honey and Saffron Liquor Recipe

18.11.19 /



  1. Put the honey, 125 ml (1/2 cup) water, the vanilla bean, cinnamon stick, peppercorns, nutmeg and saffron in a saucepan and bring just to the boil.
  2. Quickly reduce the heat and simmer for 5 minutes. Remove from the heat, add the lemon zest and set aside to infuse for 20 minutes.
  3. Reheat until simmering, then remove from the heat, cool completely, strain, then stir in the vodka.
  4. Carefully pour into a sterilised airtight bottle and allow to steep for a week.

Serve chilled or slightly warmed.
Makes 1L

Image credit: Jill Chen

Source:  Eat Boutique

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.