This Persian Rosewater Sorbet is the perfect refreshment for hot Summer days! Faloodeh Shirazi comes from Shiraz as you can guess. Originally it is made with neshasteh (a type of starch) but Iranians around the world have been creative and replaced it with rice noodles where they weren’t able to find neshasteh. Both versions are wonderfully refreshing and delicious!
# Put the water and sugar together into a pan and bring it to boil while stirring. Once boiled take it off the heat and let it cool down.
# Once the syrup is cold add rosewater to your liking. If you are using essential rosewater you need to be very careful with how much you are using. I only used 1 tsp for a very rosy taste. If you use rose water in a larger bottle from an Iranian shop you can use a lot more without turning your syrup into a bubble bath.
Now you can transfer the syrup into a plastic container and put it in the freezer.
# After approx. 1 hour take it out and stir. You want to avoid it freezing into one big block, you rather want some nice slush. Put it back in the freezer.
# Boil water and tear the rice noodles into small pieces. Other than that cook them according to the instructions on the packaging. Rinse them with cold water und let them cool down.
# Cut 1 lime in half and juice it.
# Take the sorbet out of the freezer and add the rice noodles and lime juice to it. Stir until everything is well combined. Now you can transfer it into the dishes you would like to serve it in. Put them in the freezer for about 1 hour.
# Serve the sorbet with lime juice. If you like you can also add a little splash of raspberry syrup.
Iranian Desserts: Persian Halva
