Although I rarely add sugar to my spices, here I use crystallized honey for sweetness, along with saffron for color and lemon for a tart element. Add it to yogurt for breakfast, sprinkle it over fresh fruit, or use it to rim a margarita glass.
- Ingredients: crystallized honey, saffron, lemon and spices
- 2.5 oz. by weight
Mix to taste with equal parts wheat beer and lemonade for a refreshing shandy.
Recipe from Maura Kilpatrick, Sofra Bakery, Cambridge, Massachusetts.
As appears in the book, The Art of Blending.
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