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Recipe Detail Page
Sparkling Saffron
Holiday 2012
The saffron infusion can be made in advance and stored in the refrigerator for a couple of days. You only need a very little—too much makes the bubbly bitter.
Makes 1 drink
A pinch of saffron
¼ cup (60 mL) hot water
Champagne
1 Reserve 3 or 4 strands of saffron for a garnish. Infuse the rest in the hot water for at least 30 minutes. Strain liquid and chill until ready to use.
2 Add 2 or 3 drops of saffron infusion to a Champagne flute. Fill flute with chilled Champagne. Garnish with saffron strands.
Makes 1 drink