The Low Fodmap Gourmet

Gourmet Recipes for people who need to follow the Low Fodmap Diet and are also Lactose and Gluten Intolerant!

Saffron and Ginger Syrup

Saffron filaments

Dried Saffron filaments


  • 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
Ginger (Zingiber officinale)

Ginger (Zingiber officinale)


  • 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.

3 comments on “Saffron and Ginger Syrup

  1. Gretchen Wagenseller
    August 24, 2014

    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.)


    • Mhrylyn Hanson-Wallis van Dooren
      August 24, 2014

      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.


  2. Gretchen Wagenseller
    August 25, 2014

    Thank you much.


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