While the days are shorter and the air becomes cold and crisp, as darkness falls, we find ourselves craving warmth, something that evokes coziness. A hot cup of tea is always inviting this time of year and you can make your tea time sweeter with a special addition. This winter season I have found myself making Middle Eastern and Eastern European dishes. My tea recipe today is inspired by the East. Minted Tea with Saffron Sugar Crystals simply incites elegance with freshness.
Saffron Sugar Crystals or Saffron Rock Candy Sticks can be stirred in your tea to slowly sweeten your tea with hints of saffron. Saffron Sugar Crystals are essentially pure sugar crystals infused with saffron. In Persian culture, it’s called Nabat and usually used to sweeten tea, but is believed to have healing properties. Iranian grandmothers will give Nabat with tea or plain hot water to children experiencing tummy aches. It can help ease cramps, calm bloating, and relieve pain associated with an upset stomach. You can’t find Saffron Sugar Crystals at a standard grocery store, but it’s available at Iranian or Middle Eastern grocery stores. If you can’t buy them, you can always make them. Be sure to make extra because the Saffron Rock Candy Sticks make beautiful and sophisticated gifts for the holidays as well. Wrap them up with a few tea bags as a dainty gift for your tea loving friends. Here is my recipe for Saffron Sugar Crystals with Minted Tea.
Ingredients
1 teaspoon saffron (1/2 gram)
2 ¼ cups water
4 cups granulated sugar
glass jar
skewers
8 ounces cold water
6 black tea bags
1/2 cup water
1 cup freshly chopped mint leaves plus additional mint sprigs for garnish
Method
- In a small, clean mortar, put saffron threads along with a pinch of sugar and grind them with the pestle until powdered. Pour ¼ cup, of very hot (but not quite boiling) water. Let it infuse for at least 10 minutes. The extract will keep for up to a week in your refrigerator.
- Wet your wooden skewers and roll it in granulated sugar. This base layer will give the sugar crystals something to “grab” when they start forming. Set the skewers aside to dry while you prepare your sugar syrup.
- Place the water in a medium-sized pan and bring it to a boil. Begin adding the sugar, one cup at a time, stirring after each addition. Continue to stir and boil the syrup until all the sugar has been added and it is all dissolved. Remove the pan from the heat.
- Add 1 teaspoon of the saffron extract. (Take caution not to stand right in front of the pan—the scent can be very strong as it rises in the steam.)
- Allow the sugar syrup to cool for approximately 10 minutes, then pour it into the prepared jar. Lower skewer until it hangs about 1 inch from the bottom.
- Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed. Cover the top loosely with plastic wrap or paper towel.
- You should start to see sugar crystals forming within 2-4 hours.
- Allow the rock candy to grow until it is the size you want. Don’t let it grow too large, otherwise it might start growing into the sides of your jar! Once it has reached the size you want, remove it and allow it to dry for a few minutes, then enjoy or wrap in plastic wrap to save it for later.
- In a pot, boil the water with the tea bags. Once liquid has boiled, remove the pot from heat.
- Add mint and allow to steep.
- Remove tea bags after desired bold/mild flavor and strain the tea to remove the mint leaves.
- Pour tea into cups and garnish with additional mint leaves. Serve with Saffron Sugar Crystals.
