This recipe comes from an ancient traditional liquer which is gin and saffron based from the province of “SINDH” where my ancestors came from. That recipe is complicated so i have modernized it to our “MOJITO”!!!
for this you will need saffron flavored sugar syrup…this syrup can be kept in the fridge for over a week in an air tight container.
to make 1 cup of syrup you need to boil 1 cup sugar and 1 cup water for about 6 minutes and for saffron flavoured syrup just add a pinch of Nitu Didi PURE SPANISH SAFFRON to the sugar water mixture .
30 ml of white rum (that is the standard 1 peg measurement of alcohol served in a bar) you can use more
60 ml of saffron sugar syrup
a few mint leaves
20 ml of lime juice
lots of crushed ice
In a fancy glass crush the mint leaves with the back of the spoon to emit their flavor. Add the rum, sugar syrup and the lime juice and taste. You can always make it sweeter, more sour or even more potent!!!
add the crushed ice and give it a stir!!!!!!!!!!
IF your a mojito fan you will LOVE this… for a party i suggest you make a mixture of the saffron sugar syrup and the rum and lemon juice in a big jar….then its jsut adding the rest together which will take 2 minutes!!!
NITU DIDI TIP: if you dont drink….just omit the rum
and you can also make this with vodka….
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