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Saffron Syrup

It may be expensive, but saffron shows its worth in livening up cocktails like the Saffron-Limoncello Shandy.

 

1 cup granulated sugar
1 cup water
1/4 tsp. saffron

 

Combine ingredients in a small saucepan and bring to a boil. Stir until sugar has dissolved, remove from heat and let cool to room temperature. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.

 

Darren Creely, Café Nell, Portland, Oregon


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