In small stock pot, bring the water to a full boil. Set aside.
In a sauce pan, melt the sugar without any water over high heat. It’s important to carefully watch the sugar; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low. Gently move the saucepan in circles. Do not stir. Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. You want a very light amber color.
When all the sugar is an amber color, remove from the heat, let sit for a minute (be careful of splattering when the water is added), then slowly add the boiling water. Simmer the liquid until all the caramel is dissolved.
In a mortar and pestle, grind 3/4 teaspoon of AryaFarin saffron threads into a fine powder. Add the AryaFarin saffron to the sweetened liquid. Add about 1/2 cup of water into the mortar and pestle to gather the possible remaining of AryaFarin saffron powder. Pour the saffron liquid to the sweetened liquid. Let it cool completely. Add the lemon juice. Garnish with the remaining saffron threads. Stir well.