"Milk puddings were a staple on my family's table—made with whatever was is season (carrots, squash, corn). I can vividly recall a family visit to India, watching my aunt boil sweet summer corn in rich milk. At the end, she stirred in a dash of saffron (a little goes a long way) that added subtle notes of honey. I founded Malai at the start of summer as fresh corn was popping up at the Brooklyn farmer's market, and I knew that I needed to honor the saffron corn pudding with a special flavor: Sweet Corn Saffron.
To capture the essence of summer’s sweet bounty in this recipe, I married the sweet honeyed flavors of corn and saffron with bright, fruity strawberries and floral rose water for a float that is as beautiful as it is delicious. Bright, light and effervescent, just try not to smile while sipping this treat through a pretty straw." —Pooja Bavishi, Founder and CEO of Malai, an artisanal ice cream company with flavors inspired by nostalgic, aromatic spices, and South Asian ingredients. —Food52
To make the syrup, add the strawberries, lemon juice, sugar, water and rose water to a blender. Blend until smooth, and then strain into an airtight container. Refrigerate until ready to use.
To make the float, add 1-2 tablespoons of the Strawberry Rose syrup to a glass, top with seltzer water, add one scoop of Sweet Corn Saffron ice cream. Add 1-2 tablespoons of the syrup, top again with seltzer water, add 1 scoop of Sweet Corn Saffron ice cream. Repeat with a second glass. Enjoy with a straw and a spoon! Tip: Leftover Strawberry Rose Syrup? Drizzle it onto ice cream or stir it into seltzer water for a summery sip.