Azerbaijani saffron and rose sherbet drink (Şərbət)

1. Rub the saffron threads to a powder with a pinch of sugar in a mortar and steep in 50 ml of hot water for 10 minutes until the water turns bright orange.

2. Bring 200 ml of water to the boil with the sugar in a pan and cook until the sugar has completely dissolved; take off the heat.

3. Pour the saffron water into the syrup and leave to cool.

4. Add the lemon juice and rose water to the cooled syrup, then dilute with 800 ml of cold water; taste and adjust with sugar or lemon as needed.

5. Chill for at least 1 hour.

6. Serve ice-cold with ice cubes, in glasses or a jug – the traditional non-alcoholic drink of Azerbaijani weddings and the Novruz festival, especially good with plov.

Tip: Go easy on the rose water, as it can easily overpower the saffron – better to start with less. You can also add a few mint leaves or basil seeds.