Saffron Orangeade

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
Saffron Orangeade

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)


  1. 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.

  2. Combine orange juice and saffron syrup in a pitcher. Divide orangeade among ice-filled glasses.

Cook's Notes

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.


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