Follow my recipe and learn how to make a tasteful liqueur. Homemade saffron liqueur can be served ice-cold after your meals, or you can use it to give an extra flavour to your cakes!
15-20 saffron threads (buy here)
2 lemons – zest only
500 gr white sugar
100 + 900 ml water
500 ml pure ethly alcohol (90%)
Pour 100ml of hot water in a cup, then add the saffron threads. Let it rest for 30 minutes. Place alcohol, lemon zest and the saffron infused water – saffron threads included! – in a glass jar (min capacity 2 lt) and cover with a tight fitting lid. Let it rest in a dark place for 1 week, remember to shake well the jar every day. After 7 days, put the remaining 900ml of water and the sugar in a saucepan and bring it to a simmer: let it boil for 10 minutes, then remove from heat and let it cool. Once the water and sugar syrup is room temperature, pour it into the alcoholic mixture, shake well then let it rest in a dark place for another week, remembering to shake the jar twice a day. After 1 week, strain the alcohol mixture through a fine sieve, than pour the liqueur into smaller bottles. Let it rest for 1 month before use. You can keep the liqueur in the freezer for drinking.
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Born in Romagna, now living in Piacenza. I am the owner and co-founder with my husband of Zafferano Emiliano. Follow our site to get the latest news about our Saffron cultivation – and some recipes as well!