I watch the Cooking Channel while running on the treadmill at the gym. I should be embarrassed, but I’m not. No shame in my game.

The other night My Grandmother’s Ravioli was on and Mo Rocca was cooking with two adorable, little Indian women. I absolutely love the flavors of Indian cooking, so I was enthralled. Before the ladies began cooking, they served Mo saffron lemonade. My head almost exploded. I quickly typed it onto the notes on my phone and I haven’t been able to stop thinking about it.

I googled their recipe, but I modified it a bit. I try to watch my sugar intake.

Saffron Lemonade: Makes 16 oz.
5-6 lemons
1/4 cup of sugar
2 pinches of saffron
1 cup of cold water
A handful of ice

Squeeze the lemons, add the sugar, water and saffron, then add a handful of ice and shake. The longer you let the saffron steep in the lemonade, the stronger the flavor will be. I let mine steep about an hour and it turned a gorgeous orange color.

The flavor kind of reminded me of kombucha, but less tart. Saffron lemonade is the perfect spring drink!

love,
melanie