سوربيه الزعفران والبرتقال

French 10 Mins Prep

1. Steep a pinch of saffron threads in 2 tbsp of boiling water for 20 minutes. Allow to cool.
2. Combine the orange juice, saffron water, sugar and a large pinch of salt in a blender and blitz until the sugar is completely dissolved.
3. Churn in an ice cream maker according to the manufacturer’s instructions or use the zip-top method.
4. Serve immediately as soft serve or transfer to an airtight container and chill in the freezer for at least 4 hours for a firmer texture.
5. Zip-top bag method: Divide the sorbet mixture between 2-3 zip-top bags and freeze on a baking sheet. Once frozen solid, break into pieces and blitz in a blender or food processor until smooth. Spoon into a pre-frozen metal container and freeze again until firm – approx. 2-3 hours.

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