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Saffron Orangeade

Saffron Orangeade

Though generally a savory spice, here saffron effortlessly blends with orange juice in an earthy, spice-infused cooler.

Martha Stewart Living, June 2008 http://www.marthastewart.com/346142/saffron-orangeade
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  • Yield Makes 7 1/2 cups
    Serves 6 to 8

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

  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 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.

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