Faludeh (Rice Noodle And Rose Water Sorbet)

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 Information

  • Nutritional analysis per serving (4 servings)

    756 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 187 grams carbohydrates; 0 grams dietary fiber; 140 grams sugars; 3 grams protein; 107 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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.
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.