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Ingredients
- 1/8 teaspoon saffron
- 1 untreated lemon, juice and zest of
- 1/4 teaspoon coriander seed
- 10 1/2 tablespoons sugar
Method
- Dissolve the saffron powder in 1/2 cup water.
- Chop the lemon peel fine and place in a container.
- Pour over the peel 2 cups of freshly boiled water and add the coriander seeds. Allow to steep for 4 hours.
- Strain and mix in the lemon juice and sugar. Add the saffron infusion and serve the sherbet well cooled.