Middle Eastern · Dessert
Saffron Ice
A pale gold, fluffy-crystalled Middle Eastern water ice built on nothing more than saffron-and-cardamom-scented sugar syrup, scraped by hand into loose, granita-like shards rather than churned smooth. Lemon juice sharpens the syrup's sweetness while a few threads of saffron perfume every spoonful, and a scattering of chopped pistachio adds the only textural contrast in an otherwise pure, melting, icy dessert.
$5
10 minsPrep
5 minsCook
195 minsTotal
EasyLevel
Nutrition per serving
100Calories
0.8gProtein
1.6gFat
21.6gCarbs
20.4gSugar
0.5gFiber
1mgSodium
0mgChol
0.2gSat Fat
48mgPotassium
5mgCalcium
0.2mgIron
0mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Mint Tea (Nana)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Steep the saffron threads in 1 tablespoon of just-boiled water for 10 minutes until the liquid turns deep orange-gold.
2
In a small saucepan, combine the remaining water and sugar and warm gently over low heat, stirring until the sugar fully dissolves, about 3 minutes - do not boil hard.
3
Remove from heat and stir in the saffron steeping liquid (with its threads), ground cardamom, and lemon juice.
4
Let the syrup cool to room temperature, then pour into a shallow freezer-safe tray or tub (about 350ml capacity).
5
Freeze for 45 minutes, then drag a fork through the half-set mixture to break up forming ice crystals.
6
Return to the freezer and repeat the forking/scraping every 30-40 minutes for the next 2-3 hours, until the mixture is a mass of fine, fluffy, separate ice crystals.
7
Scrape into chilled glasses or bowls just before serving, mounding into 2 scoops per portion, and scatter the chopped pistachio over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Water
- 40g40g Sugar White
- 0.3g0.3g Saffron, steeped in 1 tbsp hot water
- 0.5g0.5g Cardamom, ground
- 12g12g Lemon Juice, freshly squeezed
- 7g7g Pistachio, finely chopped, 1
