Safran Serbeti

In a small heatproof bowl, combine the saffron threads with 100 grams of hot (but not boiling) water. Let it steep for at least 15-20 minutes to release its color and aroma.

In a large saucepan, combine the remaining 1400 grams of water and the granulated sugar. Bring the mixture to a gentle boil over medium heat, stirring until the granulated sugar is completely dissolved. Reduce heat and simmer for 5 minutes. Remove from heat and let it cool slightly.

Strain the saffron threads from their steeping liquid, pressing gently to extract all flavor and color. Discard the saffron threads. Add the saffron liquid to the cooled sugar syrup in the saucepan.