Saffron shows it’s pretty-penny worth in this nuanced syrup. Try it in cocktails like the Saffron-Limoncello Shandy.
1 cup granulated sugar
1 cup water
¼ 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