This saffron and cardamom syrup is so easy and versatile. All you need is 3 ingredients.
It’s perfect for sweetening teas.
Or in place of simple syrup in cocktails.
It’s also great for desserts. Drizzle it on freshly baked cupcakes or into frosting, or both.
You can also chug it.
This is what you need:
You can buy pre-made saffron liquid like the one in the picture above (it’s available at most Middle Eastern markets or online). Or, just place a few saffron threads into 2 tbsp of hot water and steep until it tastes and looks as saffrony as you like. Wow, saffrony is a word.
(Nerd Note: According to dictionary.com: “Saffron: Saf”fron*y\, a. Having a color somewhat like saffron; yellowish. –Lord (1630).”)
(Nerd Side-Note: Who is this lord? I want to thank him for his contribution to the English language.)
Place a cup of sugar, a cuppa water and two tbsps of saffron liquid into a saucepan:
Then grab 8 green cardamom pods.
Smell them with your eyes closed and say, “ahhhh…mmm that smells good.”
And then crush them!
*In Borat’s voice*
Add them to the saucepan and heat until the sugar is dissolved. Turn the heat off and let the syrup cool.
Once the syrup has cooled down, strain it.
Place it in an airtight container and store in the fridge.
Or take it outside and take pictures of it while your dog tries to knock it over.
I’ve been obsessed with ginger beer lately (it’s non-alcoholic, it tastes like carbonated ginger juice and it hits the spot when I’m craving an evil diet coke).
So, I poured some ginger beer into a glass, added a touch of the saffron syrup and then, somehow, a splash of vodka.
And then some blueberries, because it’s the right thing to do.
I don’t spam.
That shit isn’t cute.