Mediterranean Creamsicle Floats
Ted likes making this float with vanilla-saffron gelato from New York City's Il Laboratorio del Gelato.
Recipe courtesy of
Ted Allen
From:
Food Network Magazine
- Total:
- 5 min
- Prep:
- 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
Courtesy of Food Network Magazine
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