Saffron Sharbat Recipe

Babar the first Moghul emperor of India introduced the Sharbat from Persia. This is a saffron syrup

Ingredients

1. Saffron strands: ¾ teaspoon

2. Water: 2 Tablespoons

1. Water: 2½ Cups

2. Sugar: 4 Cups

3. Fresh Lime juice: ¼ Cup

5. Rose water: ½ cup

1. Heat water in microwave or on stove top to near boil

2. Crush saffron strands between thumb and finger. Add crushed saffron to hot water. Let it rest about 15 minutes

1. Add water, and sugar in a heavy bottom pan. Heat till all the sugar is dissolved. Let it come to a boil. Ideally, we like to reach 220 ºF.

2. Mix saffron extract, rose water, and lime juice. Add to the sugar syrup. Cook about 5 minutes.

Turn off heat and let it rest.

You may bottle it now.

Mix one part syrup to 3 parts of milk or water. Serve on Ice.