Yaqoot saffron and rose infused lemonade recipe

1 cup fresh squeezed lemon juice about 3-4 lemons

1 cup sugar adjust per taste

1/4 teaspoon Saffron strands

1 tablespoon rose water

1/8 teaspoon crushed cardamom seeds

Pinch of salt

5 cups water divided.

1 cup for simple syrup + 4 cups for lemonade Ice

INSTRUCTIONS

MAKE SIMPLE SUGAR SYRUP ON STOVE TOP Place sugar, saffron, crushed cardamom seeds and water in a saucepan over medium-high heat. Heat until sugar is completely dissolved, about 3 to 5 minutes. Let it cool down. Add the rose water and pinch of salt. Pour the syrup into a glass mason jar and store it in the refrigerator. It’s best to chill it completely before making the lemonade.

IF YOU WANT TO MAKE SIMPLE SUGAR SYRUP IN INSTANT-POT : Add sugar, saffron and water to the pressure cooker pot and whisk to combine. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute. When cooking is complete, use a quick release.