Freshly Squeezed Lemonade Infused with Saffron | Rumi Spice

Saffron Infused Lemonade

  • 1/2 cup water, for steeping saffron
  • 1 tsp of Rumi saffron
  • 1 cup freshly squeezed lemon juice (5 to 6 lemons)
  • 1/2 to 3/4 cup superfine sugar, to taste
  • 1 cup crushed ice
  • 4 cups water
    1. Steep saffron in 1/2 cup of warm water for 10 minutes. 
    2. Mix together steeped saffron water, lemon juice, sugar, ice, and water in a blender and process until completely smooth. 
    3. Add back in saffron threads for enhanced flavor. 
    4. Serve over ice.

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    • That looks delicious, and I will be trying

      Brenda Gittens
    • This looks REALLY good, and I can’t wait to try it! But, I had a question. Is the ice needed, or is it just there to help break up the sugar when mixing? Would you also recommend substituting the sugar for an equal amount of either honey or agave nectar? I will let you know how it turns out once I get to make and try this, though… I’m excited!


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