Recipe courtesy of Ted Allen
From:
Food Network Magazine
Mediterranean Creamsicle Floats
Getting reviews...
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 173
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 48 mg
Ted likes making this float with vanilla-saffron gelato from New York City's Il Laboratorio del Gelato.
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 173
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 48 mg
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.
