Ingredients

• Small pinch of saffron threads
• 1 pint vanilla ice cream
• 2 11-ounce cans blood orange soda (like San Pellegrino Aranciata Rossa)
• Chopped candied orange peel, for topping
• 1/4 cup sugar

Instructions

1. Make the saffron syrup: Bring 1/4 cup water and the sugar to a boil in a small saucepan. Reduce the heat to medium low and simmer 3 minutes, stirring occasionally to dissolve the sugar. Add the saffron and remove from the heat. Let cool completely.
2. Put a scoop of ice cream in each of 4 glasses, then fill with the soda. Drizzle with the saffron syrup and top with candied orange peel.
3. Photograph by Levi Brown