Faludeh Rice Noodle And Rose Water Sorbet Recipes

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

Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles) image

Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime. Though you may typically cook noodles until al dente, you'll need to really cook them through here before adding them to the syrup so that they soak up enough liquid to become as crunchy as possible as they freeze. In Iran, most ice cream shops sell just two items: traditional saffron ice cream and faloodeh, which is typically topped with bottled lime juice that tastes mostly of citric acid. Faloodeh has been my favorite since childhood, but now I prefer it with the juice of freshly squeezed limes. It's incredibly refreshing and the ideal end to a rich meal filled with complex flavors.

Provided by Samin Nosrat

Categories ice creams and sorbets, noodles, dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 cup granulated sugar
Fine sea salt
1/3 cup lime juice, plus wedges, for serving (about 3 to 4 limes)
2 tablespoons rose water
4 ounces very thin rice noodles or rice vermicelli

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)

Faludeh (Rice Noodle And Rose Water Sorbet) image

Provided by Mitchell Owens

Categories pastas, dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 1/2 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

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.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 0 grams, Carbohydrate 126 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 80 milligrams, Sugar 95 grams

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