Milk and Saffron Sherbet

• 1/2 teaspoon saffron threads
• 6 teaspoons boiling water
• 90 g (3 oz/3/4 cup)shelled pistachio nuts
• seeds from 10 green cardamom pods
• 60 g (2 oz/1/4 cup) caster sugar
• 1.2 liters (2 pints/5 cups) cold milk
• crushed ice

1. Put saffron and boiling water in a small bowl and leave to soak for 30 minutes.
2. Put saffron and water in a blender or food processor with two-thirds pistachio nuts, cardamom seeds and sugar.
3. Process until smooth.
4. Add milk and process until frothy.
5. Chop remaining nuts.
6. Half-fill glasses with ice and pour in frothy milk.
7. Sprinkle with remaining pistachio nuts and serve at once.

saffron threads, boiling water, pistachio nuts, green cardamom, caster sugar, liters, crushed ice

Taken from recipeland.com/recipe/v/milk-saffron-sherbet-53331 (may not work)