Place saffron in a small bowl and add boiling water; let steep for 5 minutes.
Step 2
Mix together ice cream and saffron mixture in a bowl. Freeze for 1 hour, or until ice cream is hard.
Step 3
During this time, place sugar, cranberry juice and sherry vinegar in a large saucepan. Bring to a boil over medium-high heat and cook for at least 5 minutes, or until sugar is completely dissolved. Remove from heat and stir in fruit. Cover and macerate fruit for 30 minutes.
Step 4
Place half of fruit in four pretty dessert cups. Top each serving with a scoop of saffron ice cream and garnish with remaining fruit. Drizzle sherry vinegar syrup over each fruit cup. Enjoy!
We use Cookies to create the most secure and effective Website experience for our customers. For more information about Cookies and how you can disable Cookies, visit our privacy policy page.Learn More
