Sandalwood Sherbet

In a small bowl, steep the Saffron strands in 50 grams of warm Water and set aside to infuse.

In a heavy-bottomed pan, combine the remaining Water and Sugar. Heat over medium flame, stirring constantly until the Sugar completely dissolves and the syrup comes to a gentle boil.

Remove the pan from heat and allow the sugar syrup to cool slightly for 5 minutes.