Faloodeh (Persian Rose Water Ice)
*from The Kitchn
1 cup sugar
1 cup water
1 tablespoon rose water
*1 ounce dried rice sticks or wheat vermicelli
Fresh lime juice or lime wedges
Optional garnishes: sour cherries, sour cherry syrup, berries (mulberries, blackberries, raspberries), pistachios, pine nuts, mint, pomegranate molasses
Combine sugar and water in a small saucepan. Simmer over medium heat until sugar is dissolved. Remove from heat and stir in rose water. Let syrup cool completely.
Place noodles in a heatproof bowl. Add enough boiling water to cover and let stand for five minutes or until soft. Drain and rinse under cold water. Cut or tear noodles into two-inch pieces.
Combine noodles and syrup in a shallow glass or metal baking dish. Place in freezer.
After one hour, remove from freezer and stir with a fork. Return to freezer for another hour, rake with a fork, and then put back in freezer until desired consistency is reached, about one to three more hours.
To serve, rake with a fork and scoop into bowls. Serve with fresh lime juice or lime wedges. Garnish.
*I recommend using wheat vermicelli over rice sticks for this recipe. Wheat vermicelli, slightly sweet in flavour, is used in many Middle Eastern and Indian desserts.