Using a
small pan, lightly toast the saffron, cumin, and coriander over
medium-low heat. Remove from heat as seeds start to brown - less than 30
seconds.
Mix the water and sugar in a bowl until the sugar is dissolved.
Place the
spices, chopped ginger, sugar water into a blender and blend until
smooth.
Strain into a container and refrigerate for 1 hour.
