Mediterranean Creamsicle Floats

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
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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


  1. 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.
  2. 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.
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