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Saffron Water

  • yield: Makes about 1/2 cup

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Ingredients

  • 4 teaspoons saffron
  • 1 teaspoon sugar
  • 1/2 cup hot water

Cook's Note

Will keep refrigerated in an airtight container for up to 2 weeks.

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, February 2002

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