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 Add yours

  1. Gretchen Wagenseller says:

    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.)


    1. Mhrylyn Hanson-Wallis van Dooren says:

      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 says:

    Thank you much.


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