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
Ingredients
Small pinch of saffron threads
1 pint vanilla ice cream
2 11-ounce cans blood orange soda (like San Pellegrino Aranciata Rossa)
Chopped candied orange peel, for topping
1/4 cup sugar
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.
