Milk and Saffron Sherbet
This very funny and sweet recipe. I am just loving it. 14
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
Put saffron and boiling water in a small bowl and leave to soak for 30 minutes.
Put saffron and water in a blender or food processor with two-thirds pistachio nuts, cardamom seeds and sugar. Process until smooth. Add milk and process until frothy. Chop remaining nuts.
Half-fill glasses with ice and pour in frothy milk. Sprinkle with remaining pistachio nuts and serve at once.