Persian Lemon And Rosewater Sundae With Sour Cherry Syrup Faluda 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.

PERSIAN LEMONADE

Steps:

• Cut the lemons in half and juice half the lemons.
• Thinly slice the remaining lemons and place in a heatproof bowl.
• Combine the lemon juice, water and sugar in a large saucepan over low heat.
• Cook, stirring, for 5 minutes or until sugar dissolves.
• Remove from heat and pour warm juice over the lemon slices.
• Cover with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours.
• Stir through the orange blossom water.
• Divide ice evenly among serving glasses.
• Pour over the lemonade to serve.

PERSIAN LEMON AND ROSEWATER "SUNDAE" WITH SOUR CHERRY SYRUP / FALUDA

Steps:

• 1. Combine the lemon juice, rosewater, and sugar in a heavy saucepan and bring to a boil over medium-high heat. Boil, stirring constantly, until the sugar is dissolved and the mixture is syrupy, about 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature, then cover and refrigerate until cold, about 2 hours.2. Meanwhile, soak the rice noodles in cold water to cover for 20 minutes. 3. Bring 4 cups of water to a boil in a large saucepan. Drain the noodles in a colander and cook in the boiling water until soft, 3 to 5 minutes. Drain in the colander and rinse under cold running water until cool. Drain again. Cut the noodles into 1-inch pieces, using scissors.4. Working in batches, combine the crushed ice and chilled rosewater syrup in a blender and process to an icy purée. Transfer the mixture to a bowl and stir in the rice noodles. Transfer the mixture to 8 wine glasses. Drizzle a spoonful of sour cherry syrup over each faluda and serve immediately (see Note).Serves 8Note: You can make the faluda ahead and freeze it in paper cups. To serve, let warm for 5 to 10 minutes, then crush the faluda by gently squeezing the sides of the cups with your fingers to loosen up the ice crystals. Transfer it to wine glasses and drizzle with the cherry syrup.

FRUIT COOLER

Steps:

• Working in batches, combine the fruits, 1/3 cup lime juice, 1/3 cup sugar, the condensed milk, and ice in a blender and blend until smooth. Correct the flavoring, adding the lime juice or sugar as necessary. Serve immediately in tall glasses garnished with whole strawberries and straws.Serves 6