Skip to main content
Epicurious
Cookbooks

Lime-Saffron Syrup

By Krystina Castella

2.5

(1)

Recipe information

  • Yield

    Makes about 1 3/4 cups

Ingredients

3/4 cup water
1/4 cup lime juice
1 cup sugar
1 teaspoon grated lime zest
5 saffron threads
5 cardamom pods, crushed

Preparation

  1. Combine the water, lime juice, sugar, lime zest, saffron threads, and cardamom pods in a medium saucepan over high heat. Bring to a boil, then reduce the heat and simmer for 7 minutes, which is just long enough for the flavors to fuse. Remove from the heat and let cool.

Image may contain: Food, Dessert, Confectionery, Sweets, Advertisement, Poster, and Chocolate
Excerpted from A World of Cake by Krystina Castella. © 2010 by Krystina Castella. Published by Storey Publishing. Photography © Renee Anjanette Photography, used with permission from Storey Publishing. Buy the full book from Storey Publishing or Amazon.
TagsSouth AsianAsianLimeCitrusFruitSaffronHerbs & SpicesNut FreeGluten FreeVeganQuickEasyCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.