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Milk & Saffron Sherbet

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Recipe

This very funny and sweet recipe. I am just loving it.

 

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

40 min

Ingredients

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

Ingredients

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

Directions

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.



* not incl. in nutrient facts Arrow up button

Comments


Katerina

Saffron threads give such a unique taste and color to everything they go into! Beautiful recipe!

 

 

 

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