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 |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 260 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 0 g |
| Sugar | 26 g |
| Protein | 2 g |
| Cholesterol | 29 mg |
| Sodium | 72 mg |
| Serving Size | 1 of 4 servings |
| Calories | 260 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 0 g |
| Sugar | 26 g |
| Protein | 2 g |
| Cholesterol | 29 mg |
| Sodium | 72 mg |