Ted likes making this float with vanilla-saffron gelato from New York City's Il Laboratorio del Gelato.
Recipe courtesy of Ted Allen
Mediterranean Creamsicle Floats
Total:
5 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Make the saffron syrup: Bring 1/4 cup water and the sugar to a boil in a small saucepan. Reduce the heat to medium low and simmer 3 minutes, stirring occasionally to dissolve the sugar. Add the saffron and remove from the heat. Let cool completely.

Put a scoop of ice cream in each of 4 glasses, then fill with the soda. Drizzle with the saffron syrup and top with candied orange peel.

Photograph by Levi Brown

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