Faludeh (Rice Noodle And Rose Water Sorbet)
- Total Time
- 20 minutes, plus 1 to 2 hours freezing time
- Rating
- Comments
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Ingredients
- 2½cups sugar
- 3tablespoons rose water
- 8ounces rice vermicelli, broken into 2-inch pieces, cooked al dente and rinsed
- 2tablespoons fresh lemon juice
- 4 to 6tablespoons sour cherry syrup
- 4 to 6fresh mint leaves, for garnish
- Candied rose petals, for garnish
Nutritional analysis per serving (6 servings)
505 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 126 grams carbohydrates; 1 gram dietary fiber; 95 grams sugars; 2 grams protein; 80 milligrams sodium
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!
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