Follow these steps for perfect results
purified water
sugar
saffron threads
crumbled
fresh lemon juice
strained
light corn syrup
Combine water and sugar in a medium saucepan.
Bring to a boil over high heat.
Add saffron threads.
Cover and steep for 5 minutes.
Whisk in lemon juice and corn syrup.
Cover and refrigerate until cold.
Process mixture in an ice cream maker.
Transfer sorbet to a container.
Stir to distribute saffron evenly.
Freeze until soft-solid, stirring occasionally, about 6 hours.
Expert advice for the best results
Adjust sweetness to taste.
Use high-quality lemons for the best flavor.
Allow the sorbet to soften slightly before serving.
Everything you need to know before you start
15 minutes
Yes
Serve in chilled glasses with a sprig of mint.
Serve as a palate cleanser between courses.
Enjoy as a light dessert on a hot day.
Sweet and bubbly, complements the lemon and saffron.
Discover the story behind this recipe
A refreshing dessert often served during warm months.
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