Saffron Lemonade with Omakase Berries

This recipe by Jess Damuck, author of "Salad Freak", uses Omakase Berries and saffron for a unique take on this classic summer drink.

We're ecstatic to be sharing this recipe from Jess Damuck, author of the best-selling cookbook Salad Freak. Working alongside Martha Stewart for over a decade as a food editor and stylist, Jess has developed and styled content for Eater and Bon Appétit. This Saffron Lemonade is a wonderful summer treat.

What You'll Need

Simple syrup:

  • 8 Oishii Omakase Berries
  • ½ cup sugar
  • ½ cup water
  • Pinch of saffron

makes 1 drink

  • 1 ounce strawberry saffron simple syrup
  • 1 ounce mezcal
  • 2 ounces freshly squeezed lemon juice
  • Ice for serving 

How to Make It

Simple Syrup:

  1. In a small pot, combine the strawberries, sugar, water and saffron.
  2. Bring to a boil over medium heat, stirring occasionally. Make sure all the sugar has dissolved and then remove from heat.
  3. Let cool completely and then strain with a fine mesh sieve.
  4. Keep in the fridge in an airtight container for up to one week.


  1. In a cocktail shaker filled with ice, combine syrup, mezcal and lemon juice.
  2. Shake well and strain into an ice filled glass.
  3. Top with a splash of soda if desired— or make a big batch in a pitcher (hold the ice)!