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Saffron Lemonade Recipe

18.11.19 /

Ingredients

  • 6 cups water, + extra for saffron
  • 3-1/2 cups superfine sugar
  • 2 cups lemon juice
  • 2 quarts ice cubes
  • 1 teaspoon saffron threads
  • *8 oz. Vodka may be added to make this an alcoholic drink

Method

  1. In small stock pot, bring the water to a full boil. Set aside.
  2. In a sauce pan, melt the sugar without any water over high heat. It’s important to carefully watch the sugar; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low. Gently move the saucepan in circles. Do not stir. Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. You want a very light amber color.
  3. When all the sugar is an amber color, remove from the heat, let sit for a minute (be careful of splattering when the water is added), then slowly add the boiling water. Simmer the liquid until all the caramel is dissolved.
  4. In a mortar and pestle, grind 3/4 teaspoon of saffron threads into a fine powder. Add the saffron to the sweetened liquid. Add about 1/2 cup of water into the mortar and pestle to gather the possible remaining of saffron powder. (Saffron is quite pricey, don’t waste it!). Pour the saffron liquid to the sweetened liquid. Let it cool completely. Add the lemon juice. Garnish with the remaining saffron threads. Stir well.

Makes 8

Image credit: Saee Koranne-Khandekar

Source:  Beanilla

Saffron Lemonade Recipe

Recipe by Saffron and MoreCourse: Drinks, Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 6 cups water, + extra for saffron

  • 3-1/2 cups superfine sugar

  • 2 cups lemon juice

  • 2 quarts ice cubes

  • 1 teaspoon saffron threads

  • *8 oz. Vodka may be added to make this an alcoholic drink

Directions

  • In small stock pot, bring the water to a full boil. Set aside.
  • In a sauce pan, melt the sugar without any water over high heat. It’s important to carefully watch the sugar; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low. Gently move the saucepan in circles. Do not stir. Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. You want a very light amber color.
  • When all the sugar is an amber color, remove from the heat, let sit for a minute (be careful of splattering when the water is added), then slowly add the boiling water. Simmer the liquid until all the caramel is dissolved.
  • In a mortar and pestle, grind 3/4 teaspoon of saffron threads into a fine powder. Add the saffron to the sweetened liquid. Add about 1/2 cup of water into the mortar and pestle to gather the possible remaining of saffron powder. (Saffron is quite pricey, don’t waste it!). Pour the saffron liquid to the sweetened liquid. Let it cool completely. Add the lemon juice. Garnish with the remaining saffron threads. Stir well.

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.