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)

Be the first to rate & review!

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

Martha Stewart Living, June 2008

Gallery

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.

Advertisement
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.

Tips on Organizing Your Home

These Are the Paint Colors You'll See Everywhere in 2022

39 Make-Ahead Holiday Dishes That Are Perfect for Festive Family Gatherings

Saffron Orangeade

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Saffron Orangeade

Account

More

Saffron Orangeade

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Saffron Orangeade