Faludeh Rice Noodle And Rose Water Sorbet Recipes

FALOODEH (PERSIAN LIME AND ROSE WATER GRANITA WITH RICE NOODLES)

Steps:

• Place 1/2 cup water in a small saucepan and set over low heat. Add about half the sugar and stir to dissolve completely. Add 1/8 teaspoon salt and the rest of the sugar and continue stirring until completely dissolved. Take off the heat and let cool to room temperature.
• In a freezer-safe bowl or dish, stir together 4 cups water, cooled syrup, lime juice and rose water, then place in freezer until ice crystals begin to form on the edges of the mixture, about 1 hour.
• In a medium pot, bring 4 quarts water to a boil. Add the noodles and cook thoroughly until there is no bite left, about 8 minutes or as instructed on the package. Drain and rinse immediately with cold water. Use scissors to cut noodles into 1-inch pieces, then stir them into the partly frozen syrup mixture. It's important that the mixture has begun to freeze before adding the noodles so that they don't all sink to the bottom of the dish, so if your syrup mixture needs more time, freeze for another hour before adding noodles.
• Every hour for the next several hours, scrape the granita thoroughly with a fork to prevent huge icy chunks from forming. The mixture should be light and airy, punctuated with crunchy noodles.
• To serve, scrape and serve bowlfuls of faloodeh with lime wedges.

FALUDEH (RICE NOODLE AND ROSE WATER SORBET)

Steps:

• 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.
• 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.

STRAWBERRY & ROSE SORBET

Steps:

• In a medium pan, combine the sugar with 300ml water. Let the sugar dissolve, then bring to the boil for 1 min. Put the strawberries in a blender or food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.
• Pour the strawberry mixture into a large freezer-proof container (an old ice cream tub is perfect), then freeze until almost solid, mashing in the ice crystals every 1-2 hrs until the sorbet is thick and smooth. Wrap well and freeze until solid. Allow to soften for 15 mins before scooping. Best eaten within a month.