Mediterranean Creamsicle Floats

• 1/4 cup sugar
• 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. Make the saffron syrup: Bring 1/4 cup water and the sugar to a boil in a small saucepan.
2. Reduce the heat to medium low and simmer 3 minutes, stirring occasionally to dissolve the sugar.
3. Add the saffron and remove from the heat.
4. Let cool completely.
5. Put a scoop of ice cream in each of 4 glasses, then fill with the soda.
6. Drizzle with the saffron syrup and top with candied orange peel.
7. Photograph by Levi Brown

sugar, threads, vanilla ice cream, orange soda, candied orange

Taken from www.foodnetwork.com/recipes/ted-allen/mediterranean-creamsicle-floats.html (may not work)