With its golden hue, this saffron syrup is the perfect addition to lots of different dishes. The beauty of saffron syrup is its versatility, a drizzle can turn ordinary dishes into something memorable.
Saffron itself is one of the worlds most treasured spices, celebrated for its floral aroma, warm earthiness and unmistakable golden hue. When infused into syrup those qualities bloom beautifully. The gentle heating releases saffrons natural oils, tinting the syrup a vibrant gold and fills my kitchen with an aroma that is both comforting and aromatic.
How to make saffron syrup
With just a few simple steps, you can transform the delicate crimson saffron threads into a silky, aromatic syrup that tastes like pure luxury.
Using your mortar and pestle and a pinch of sugar, grind the saffron strands into a fine powder.
Add honey, water and your sugar saffron in to a pot, bring to boil and then let it simmer for fifteen minutes, until it has been reduced to a thick, golden syrup.
Pour into a heat safe jar, but make sure to let it cool totally before adding the lid and put it in the fridge.
Or use it cold to pour over vanilla ice cream, I promise you this is the most delicious thing you will taste.
For full measurements and details, check the recipe card below.
Freezable
The saffron syrup does not freeze very well, even though it is possible to do it. when the syrup defrost, the sugar crystals will change the consistency of the syrup and you will have to reheat it to get it back closer to what it was when you first made it. However, the syrup does keep in the back of the fridge for several months.
Batch cooking tips
Make as much syrup as you have saffron, and keep in a well closed lid in the back of the fridge and it will last safely for at least three months. Even though I have kept a jar for much longer than that.
Variations
Try my citrus syrup for a different flavour bomb. Or use it as a flavour enhancer in your next cocktail.
Add this saffron syrup on my saffron pancakes, for a double dose of saffron goodness, the syrup flavour is subtle enough to not overwhelm your taste buds.
Saffron Syrup
Ingredients
- 1 gram saffron
- A pinch of sugar
- 100 g honey
- 100 ml water
Instructions
- Grind the saffron strands with a pinch of sugar in a mortar into a fine powder.
- Add all ingredients into a pot and let simmer for up to 15 minutes until reduced to a thick golden syrup.
- Pour into a heat safe jar and let cool before pouring it over your treats.