Recipe excerpt from:
Saffron
by Emily Brooke Sandor and Christina Xenos

Makes 1 1/2 cups

• 1 ½ cup hot water
• ½ teaspoon saffron threads

Optional: honey for tea

• Combine hot water and saffron threads and let steep for 10 minutes.
• If serving as a tea, simply add honey to taste and serve. If using bloomed saffron for a recipe, pour saffron liquid into a glass jar, seal, and allow to cool to room temperature.
• Store the jar of bloomed saffron in the refrigerator for up to one month.