Saffron Orangeade

Name: Saffron Orangeade
Yield: Makes 7 1/2 cups
Ingredients: 3/4 cup water; 3/4 cup sugar; 1/4 teaspoon saffron threads; 6 cups fresh orange juice, strained (from about 14 oranges)

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

Martha Stewart Living, June 2008

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Recipe Summary

Servings:

Yield:

Makes 7 1/2 cups

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

Step 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.

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Step 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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Saffron Orangeade

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Recipe Summary

Ingredients

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Cook's Notes

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Saffron Orangeade

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Saffron Orangeade