Faludeh (Rice Noodle And Rose Water Sorbet)
Published May 10, 2003
- Total Time
- 20 minutes, plus 1 to 2 hours freezing time
- Rating
- Comments
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Ingredients
2 ½ cups sugar
3 tablespoons rose water
8 ounces rice vermicelli, broken into 2-inch pieces, cooked al dente and rinsed
2 tablespoons fresh lemon juice
4 to 6 tablespoons sour cherry syrup
4 to 6 fresh mint leaves, for garnish
Candied rose petals, for garnish
Nutritional analysis per serving (4 to 6 servings)
127 grams carbs; 508 calories; 1 gram fiber; 81 milligrams sodium; 2 grams protein; 95 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan combine sugar with 2 cups water. Bring to a boil, reduce heat, and simmer a few minutes until syrupy. Remove from heat, add rose water, and allow to cool.
- Step 2
Add rice noodles to syrup. Transfer to shallow container and freeze for 30 minutes. Stir and return to freezer. Stir again every 15 minutes until slushy-firm. To serve, scoop into small bowls. Top with about a teaspoon of lemon juice and a tablespoon of sour cherry syrup. Garnish with mint leaves and candied rose petals.
Rose water and sour cherry syrup are available at Middle Eastern markets, including Pars Foods. 145 West 30th Street, (212) 760-7277 or www.parsfoods.com. Candied rose petals are $6.79 for a half-ounce, not including shipping, from ChefShop.com or (877) 337-2491.
Private Notes
Comments
This traditional sorbet from Iran/Persia.Delicious!