Saffron syrup is a golden-hued, aromatic mixer made by infusing saffron threads with sugar to create a richly fragrant syrup that captures the spice’s luxurious, floral character. This sous vide version highlights saffron’s delicate, honeyed notes balanced with gentle sweetness, making it an elegant, versatile addition to cocktails—from sophisticated aperitifs to creative whiskey and gin drinks.
Yield: 16 fl oz
Serving Size: 1 fl oz
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Add 275 g sugar to a blender.
Measure out 275 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar and water mixture and 25 saffron threads to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove saffron threads and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.