Saffron syrup is easy and ready in 20 minutes. The bright flavor of saffron would elevate any dessert or drink. Follow along to learn more about this simple recipe!
Now that you've learned all about saffron and its uses, it's time to dig deeper and know more about different ways we incorporate saffron in our recipes. Saffron syrup is one of those items that I usually keep on hand since it has many uses in Persian desserts. It's easy to make and comes together in 20 minutes.
Table Of Contents:
Why This Recipe Works
- Flavor: Think elevated simple syrup, with a floral aroma, golden color and unique flavor. Saffron syrup will elevate any recipe that calls for simple syrup!
- Unique: The color and flavor of this syrup is like nothing you've seen before. It makes a great gift for the foodie in your life!
- Versatile: This syrup has so many uses, from a simple drizzle on pancakes and waffles to cakes and drinks. I've mentioned all the uses below so keep reading.
- Saffron: The most important item in this recipe. If you have quality saffron, you won't need many strands to get the color, aroma and flavor. It's best to get Iranian saffron but if that's not available, Spanish saffron will do.
- Sugar: Regular granulated sugar works best for this recipe.
- Rosewater or cardamom: These are optional additions but would enhance the flavor of the syrup.
How To Make Saffron Syrup
- Bloom the saffron: Grind the saffron strands using a pestle and mortar. Add the ground saffron to a couple of ice cubes and let it melt at room temperature. I've explained this technique in lengths in my how to bloom saffron article.
- Make the syrup: Place the sugar and water in a saucepan over medium high heat. Once it comes to a boil, lower the heat to medium and simmer for 10 minutes.
- Final touches: Add in the bloomed saffron and rosewater or cardamom pods to the syrup, cook for 1 minute and turn the heat off.
What Do You Use Saffron Syrup For?
Just like simple syrup, saffron syrup has numerous uses. We use saffron syrup to flavor Persian halva or kachi (halva pudding). You can also moisten cakes such as Persian love cake using this syrup. To elevate your breakfast, you can make cardamom pancakes and serve them with saffron syrup.
Store the syrup in a jar and refrigerate for up to a week. The syrup won't really go bad after a week, but it'll start to lose its taste and aroma.
If you're looking into freezing saffron syrup, I recommend transferring it to an ice cube tray with a lid and then freeze for up to 3 months. You can thaw it at room temperature and use it in you recipe of choice.
Frequently Asked Questions
It should have the consistency of maple syrup meaning it should be pourable but also should cover the back of a spoon.
There really isn't a substitution for saffron as it's such a unique spice.
Using other sweeteners including honey, brown sugar, monk fruit sweetener or coconut sugar would alternate the consistency and flavor of the syrup therefore I don't recommend it.
More Recipes Using Saffron
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- 8 saffron strands
- 2 ice cubes
- 1 cup granulated sugar
- 1 cup water
- ½ tsp rosewater optional
- Grind the saffron strands using a pestle and mortar.
- Sprinkle the saffron over the ice cubes in a small bowl and leave it to melt completely. This will be your bloomed saffron.
- Place the sugar and water in a saucepan over medium high hear. Bring to a boil, lower the heat to medium and simmer for 10 minutes.
- Add in the bloomed saffron and rosewater (if using) and cook for 1 minute.
- Turn the heat off, let it cool and use it in your recipe of choice.