Orange Sherbet

Wash and halve fresh oranges. Extract juice using a citrus juicer. Strain the orange juice through a fine-mesh sieve to remove pulp and seeds. Set aside 500 grams of strained orange juice.

In a heavy-bottomed saucepan, combine 150 grams of water and 200 grams of granulated sugar. Bring the mixture to a boil over medium heat, stirring until the granulated sugar completely dissolves.

Lightly crush 5 grams of green cardamom pods to release their aroma. Add the crushed green cardamom pods and 0.1 grams of saffron strands to the sugar syrup. Simmer for 2 minutes, then remove from heat and let it cool completely. Strain the cooled sugar syrup to remove the green cardamom pods.