Ingredients:
- pinch of saffron pre soaked,
- (1 part saffron to 3 parts liquid for at least 2 hours, the filaments will swell and release the flavours)
- 100 grams sliced fresh ginger
- half a cup (200 mls) raw sugar
- 1 and a half cups (600 mls) water
Method:
- add sugar and water to a heavy based pan and slowly heat until sugar has dissolved.
- add sliced ginger and slow simmer for 10 minutes.
- remove from heat and stir through the saffron, cover and allow to cool.
- place in jar and leave in the fridge until ready for use.
- strain off liquid when ready to use.
The syrup should keep in the refrigerator for up to 3 months.
The Low Fodmap Gourmet 
Clarification requested–For saffron/ginger syrup recipe–I have 1/4 teaspoon (approx) of saffron strands–so I should soak that in 3/4 teaspoons of water? And then also soak a pinch of saffron separately? (I’ve never used saffron before.)
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Hi Gretchen,
I would say a 1/4 of a teaspoon of saffron would equate to a pinch, so just soak your 1/4 teaspoon as per recipe.
Please let me know if you have any other questions.
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Thank you much.
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