Saffron Lemonade
- Details
We often get asked how to use saffron and this is one of our favorite and unique ways. A little goes a long way with this flavorful brew and it is so easy to make. The sunshine in this cup shines all on its own but it also mixes well with all manner of spirits, sweet or savory. Truth be told we’ve tried it with everything from Mezcal to Vanilla Vodka and they are all fantastic.
Saffron Lemonade
Ingredients
- 12 lemons, juiced and peeled
- 1 gram saffron
- 1 cup sugar
- 1 gallon of water, divided
- 1 or 2 lemons, thinly sliced
Instructions
- First make simple syrup for lemonade. Combine the lemon peel and sugar into a pot with 1 quart of water. Bring to a boil and then simmer for 5 minutes, stirring occasionally until the sugar is dissolved.
- Remove from heat and strain to remove the lemon peel.
- While the simple syrup is hot, add the saffron and let it steep 5-10 minutes.
- In a serving pitcher, combine an additional 3 quarts of water, lemon juice and the saffron syrup and stir until mixed. Garnish with thinly sliced lemons.
Saffron Pear Butter
Buttery and sweet, simple yet exotic, this saffron pear butter is wonderful on so many levels! With only a handful of ingredients and a straightforward process, you can make a jar to have on hand …
Abuelo’s Rabbit Paella
I had the pleasure of making this paella along with my friend Maria. She immigrated here from Madrid and while making this for me, she was beaming with nostalgia. She told me how her grandpa, …
Pink Peppercorn and Ginger Poached Pears
Here’s a show-stopping dessert from from My Two Souths and Chef Asha Gomez. Based on her love of pears here in the US, this gorgeous Pink Peppercorn and Ginger Poached Pears recipe had us eagerly awaiting …
Chermoula
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create …
Sheermal (semi-sweet saffron and cardamom-enriched bread)
Summers Under The Tamarind Tree: Recipes and memories from Pakistan, the World Spice Cookbook Club featured selection for April 2017 showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author …
Leave a Comment