"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.


1 cup quartered strawberries
2 tablespoons water
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons fresh lemon juice
2 teaspoons rose water
2 12-ounce cans seltzer water
1 pint Malai Sweet Corn Saffron Ice Cream


Step 1
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.

Step 2
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.