Best 3 Saffron Orangeade Recipes

**Discover a Refreshing Delight: Saffron Orangeade and 4 Citrusy Recipes to Quench Your Thirst**

Escape the mundane with a tantalizing journey into the realm of citrus flavors. Our carefully curated collection of recipes unveils a symphony of zesty delights, each bursting with the vibrant essence of oranges. Allow your palate to dance to the invigorating notes of our signature Saffron Orangeade, a captivating blend of tangy oranges, aromatic saffron, and a hint of sweetness. Delight in the tangy-sweet fusion of Orange and Lemon Marmalade, a versatile condiment that elevates your culinary creations. Embark on a refreshing odyssey with our Citrus Cooler, a revitalizing blend of orange, lime, and grapefruit juices, infused with aromatic mint and a hint of honey. Quench your thirst with the invigorating Citrus Punch, a vibrant ensemble of orange, lemon, and grapefruit juices, enhanced by the subtle zest of lime and a splash of club soda. Indulge in the tantalizing Orange Sorbet, a frozen symphony of orange and lemon flavors, delicately balanced with a hint of honey and vanilla. Prepare to embark on a culinary adventure that will leave your taste buds invigorated and your spirit refreshed.

Let's cook with our recipes!

ORANGEADE

Orangeade image

A refreshing change from lemonade. If you don't care for pulp in your drink, feel free to strain the juice before you add it to the water.

Provided by couldbeanyone

Categories Drinks Recipes Lemonade Recipes

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups water
1 ½ cups white sugar
6 cups water
1 ½ cups freshly squeezed orange juice
⅓ cup freshly squeezed lemon juice

Steps:

Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.
Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 43.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 7.7 mg, Sugar 41.6 g

SAFFRON ORANGEADE

Saffron Orangeade image

Make and share this Saffron Orangeade recipe from Food.com.

Provided by Chef mariajane

Categories Beverages

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

3/4 cup water
3/4 cup sugar
1/4 teaspoon saffron thread
6 cups fresh orange juice, strained (from 14 oranges)

Steps:

Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat and add saffron. Cover and let cool.
Combine orange juice and saffron syrup in a pitcher. Divide orangeade among ice-filled glasses (or cover and refrigerate for up to 3 days.).

Nutrition Facts : Calories 208.4, Fat 0.5, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 50.8, Fiber 0.5, Sugar 45.8, Protein 1.7

SAFFRON-AND-ORANGE-SCENTED SEAFOOD STEW

Saffron-and-Orange-Scented Seafood Stew image

Honor the Italian-American Feast of the Seven Fishes with a pot of seafood stew perfumed with orange and saffron. This version switches out pricey lobster and scallops for just-as-refined shrimp and white fish, so you can spend extra on a few threads of fresh saffron and the best seafood stock you can find. The flavor of this dish is designed to be delicate-you want the star ingredients to be able to shine.

Provided by Greg Lofts

Categories Seafood Recipes

Time 1h15m

Number Of Ingredients 18

Ingredients

3 tablespoons extra-virgin olive oil, divided, plus more for serving
2 tablespoons tomato paste
1 pound large shrimp, peeled and deveined, shells reserved
1/2 teaspoon crushed saffron threads
2 celery stalks, cut into a 1/4-inch dice (3/4 cup), plus a handful of tender inner leaves, chopped, for serving
2 shallots, chopped (1 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
Kosher salt and freshly ground pepper
2 plum tomatoes, cored and cut into a 1/2-inch dice (1 cup)
2 teaspoons fresh thyme leaves
2/3 cup dry white wine, such as Sauvignon Blanc
2 1/2 pounds littleneck clams (about 24), purged and drained
2 pounds mussels (about 48), purged and drained
1 can (14.5 ounces) seafood or fish stock, such as Bar Harbor
2 teaspoons grated orange zest, plus 3 tablespoons fresh juice
1 1/2 pounds firm, skinless white-fish fillet, such as halibut, cut into 1-inch pieces
Chopped fresh parsley leaves, for serving
Toasted Garlic-Butter-and-Herb Bread, for serving (optional)

Steps:

In a saucepan, heat 1 tablespoon oil over medium-high. When it shimmers, add tomato paste and shrimp shells. Cook, stirring, until shells turn pink and opaque, about 2 minutes. Add 2 cups water and gently boil 5 minutes. Strain shrimp broth into a heatproof bowl; discard solids. Stir saffron into broth.
Heat remaining 2 tablespoons oil in a braiser pan or wide, shallow pot over medium. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in tomatoes and thyme. Cover and cook until tomatoes collapse and release their juices, 6 to 8 minutes. Add wine and boil until mostly evaporated.
Add clams to pan, increase heat to medium-high, and cook, covered, just until they begin to open, 6 to 8 minutes (discard any that don't open). Transfer clams to a large heatproof bowl and cover with a plate to keep warm. Add mussels to pan and cook, covered, just until they begin to open, about 5 minutes (discard any that don't open). Transfer mussels to bowl with clams.
Add seafood stock, shrimp broth, and orange zest and juice to pan. Bring to a simmer over medium-high heat; simmer 5 minutes. Meanwhile, remove about half of clams and two-thirds of mussels from their shells, reserving meat and juices and discarding empty shells.
Stir shrimp and fish into pan, reduce heat to medium-low, and cook, covered, just until shrimp and fish are firm and cooked through, 3 to 5 minutes. Return shelled and in-shell clams and mussels and any accumulated juices to pan, stirring to combine. Remove from heat, sprinkle with celery leaves and parsley, drizzle with more oil, and serve with bread, if desired.

Tips:

Choose the right saffron: Opt for high-quality saffron threads for the best flavor and color.
Use fresh oranges: Freshly squeezed orange juice provides the best flavor and nutritional benefits.
Steep the saffron: Soaking the saffron threads in hot water or milk before adding them to the orangeade enhances their flavor and color.
Add sugar to taste: Adjust the amount of sugar based on your preference for sweetness.
Chill thoroughly: Refrigerate the orangeade for at least 2 hours or overnight for the best flavor.
Garnish with style: Add a slice of orange, a sprig of mint, or a sprinkle of saffron threads for a visually appealing presentation.

Conclusion:

Saffron orangeade is a refreshing and flavorful beverage that combines the tangy citrus flavor of oranges with the unique aroma and color of saffron. Whether you're looking for a healthy and delicious drink to enjoy on a hot summer day or a unique and sophisticated cocktail to serve at your next party, this recipe is sure to impress. With its vibrant color, enticing aroma, and delightful taste, saffron orangeade is a true culinary delight that will tantalize your taste buds and leave you feeling refreshed and revitalized. So, gather your ingredients, follow the simple steps outlined in this recipe, and embark on a culinary journey to create this exquisite beverage. Experiment with different ratios of orange juice to water, adjust the sweetness to your liking, and explore variations such as adding sparkling water or fresh herbs to create your own personalized version of this delightful drink.