Saffron Lemonade with Krokos Kozanis PDO


•6 cups water, + extra for saffron
•3-1/2 cups superfine sugar
•2 cups lemon juice
•2 quarts ice cubes
•Krokos Kozanis PDO Greek red saffron (stigma/powder)
•8 oz. Vodka may be added to make this an alcoholic drink


Bring the water to a full boil in a pot and set aside.
Melt the sugar without any water over high heat in a saucepan.
It’s important to carefully watch the sugar; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low. Gently move the saucepan in circles. Do not stir. Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. You want a very light amber colour.
Remove from the heat when all the sugar is an amber colour and let it sit for a minute (be careful of splattering when the water is added).
Slowly add the boiling water. Then simmer the liquid until all the caramel is dissolved.
Add the saffron to the sweetened liquid. Let it cool completely.
Add the lemon juice.
Stir well and serve.


 The Kozani Saffron Producers Cooperative from Greece and SONIMPEX TOPOLOVENI from Romania, are the beneficiaries of the Multinational project entitled “European Treasures”