Saffron Syrup

Saffron Syrup

A golden, floral syrup infused with saffron threads for drizzling and sweetening.

Total 45 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This simple syrup steeps saffron threads in warm sugar water until the liquid turns a deep amber-gold and carries a subtle floral, earthy aroma. Use it to sweeten tea and lemonade, soak cakes, drizzle over pancakes, or flavor cocktails. The slow steep draws out saffron's color and fragrance without any bitterness.

Ingredients

  • 1 1/2 cups water
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon saffron threads
  • 1 tablespoon fresh lemon juice

Method

  1. In a small bowl, lightly crush the saffron threads between your fingers to help release their color and aroma.

  2. In a 6-quart saucepan, combine the water and sugar over medium heat, stirring occasionally until the sugar fully dissolves.

  3. Stir in the crushed saffron threads and bring the mixture to a gentle simmer.

  4. Reduce the heat to low and simmer gently, uncovered, until the syrup turns deep golden-orange and smells fragrant.

  5. Remove the pan from the heat and stir in the lemon juice.

  6. Let the syrup cool completely to room temperature, allowing the saffron to continue steeping as it cools.

  7. Strain the syrup through a fine-mesh sieve into a clean jar or bottle, discarding the saffron threads if desired, or leave a few threads in for presentation.

  8. Store the syrup in the refrigerator in a sealed container for up to one month.

Rate this recipe

★ 3.8 (1)

Saffron Syrup

This simple syrup steeps saffron threads in warm sugar water until the liquid turns a deep amber-gold and carries a subtle floral, earthy aroma. Use it to sweeten tea and lemonade, soak cakes, drizzle over pancakes, or flavor cocktails. The slow steep draws out saffron's color and fragrance without any bitterness.

45 min 16 oz 65 cal

Ingredients

  • 1 1/2 cups water
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon saffron threads
  • 1 tablespoon fresh lemon juice

Method

  1. 1

    In a small bowl, lightly crush the saffron threads between your fingers to help release their color and aroma.

  2. 2

    In a 6-quart saucepan, combine the water and sugar over medium heat, stirring occasionally until the sugar fully dissolves.

  3. 3

    Stir in the crushed saffron threads and bring the mixture to a gentle simmer.

  4. 4

    Reduce the heat to low and simmer gently, uncovered, until the syrup turns deep golden-orange and smells fragrant.

  5. 5

    Remove the pan from the heat and stir in the lemon juice.

  6. 6

    Let the syrup cool completely to room temperature, allowing the saffron to continue steeping as it cools.

  7. 7

    Strain the syrup through a fine-mesh sieve into a clean jar or bottle, discarding the saffron threads if desired, or leave a few threads in for presentation.

  8. 8

    Store the syrup in the refrigerator in a sealed container for up to one month.