- 4 teaspoons saffron
- 1 teaspoon sugar
- 1/2 cup hot water
Will keep refrigerated in an airtight container for up to 2 weeks.
Using a mortar and pestle, grind saffron and sugar. Transfer to a small bowl. Stir in water, and set aside for 10 to 15 minutes.
SourceMartha Stewart Living, February 2002