Though generally a savory spice, here saffron effortlessly blends with orange juice in an earthy, spice-infused cooler.
- Servings: 8
- Yield: Makes 7 1/2 cups
Source: Martha Stewart Living, June 2008
- 3/4 cup water
- 3/4 cup sugar
- 1/4 teaspoon saffron threads
- 6 cups fresh orange juice, strained (from about 14 oranges)
Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and add saffron. Cover, and let cool.
Combine orange juice and saffron syrup in a pitcher. Divide orangeade among ice-filled glasses.