Faloodeh Shirazi: frozen rosewater ice with rice vermicelli

Ingredients and method

Ingredients

• 1 US cup granulated white sugar
• 1 US cup clean drinking water for the syrup
• 1 tablespoon food-grade rosewater
• 1 ounce (about 28 grams) very thin dried rice vermicelli or rice sticks, clearly labeled as rice rather than wheat egg noodles
• Extra clean water to cook/soak the rice vermicelli according to its actual package directions
• 1 fresh lime, scrubbed and cut into wedges for serving
• An optional small spoonful of commercial sour-cherry syrup for serving, clearly a variation

Method

1. Set a shallow freezer-safe metal pan level in the freezer to check that it fits. Choose very thin rice vermicelli, not thick rice noodles or wheat pasta.
2. Dissolve the sugar in the cup of water over medium-low heat, stirring. Remove from the heat once clear and stir in the rosewater. Cool in a heat-safe container, then refrigerate until cold.
3. Prepare the rice vermicelli according to its package directions until tender. Rinse under cold drinking water, drain thoroughly and snip into roughly 2-inch pieces. Refrigerate the drained noodles if the syrup is still cooling.
4. Stir the cold noodles into the cold syrup in the shallow pan, distributing them evenly. Freeze the combined mixture.
5. Check after about an hour. When ice forms around the edges, rake it toward the center with a fork. Repeat about hourly, breaking up clumps, until the whole pan holds loose icy crystals. Allow several hours; freezer temperature and pan depth determine the pace.
6. Spoon into chilled bowls and squeeze lime over each serving. Offer the optional sour-cherry syrup separately. Keep the remaining dessert frozen.