Saffron Orangeade
- Comments()
Martha Stewart Living, June 2008
-
Yield Makes 7 1/2 cups
Serves 6 to 8
Add to Shopping List
Ingredients
- 3/4 cup water
- 3/4 cup sugar
- 1/4 teaspoon saffron threads
- 6 cups fresh orange juice, strained (from about 14 oranges)
Directions
-
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.
Cook's Note
It may be the world's most expensive spice, but a little goes a long way, so just a pinch will do. No need to strain this juice after steeping the saffron -- the bright red-orange threads shine through the juice.
Be the first to write a review.