Faludeh (Rice Noodle And Rose Water Sorbet)

• 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

1. In a medium saucepan combine sugar with 2 cups water.
2. Bring to a boil, reduce heat, and simmer a few minutes until syrupy.
3. Remove from heat, add rose water, and allow to cool.
4. Add rice noodles to syrup.
5. Transfer to shallow container and freeze for 30 minutes.
6. Stir and return to freezer.
7. Stir again every 15 minutes until slushy-firm.
8. To serve, scoop into small bowls.
9. Top with about a teaspoon of lemon juice and a tablespoon of sour cherry syrup.
10. Garnish with mint leaves and candied rose petals.

sugar, water, rice vermicelli, lemon juice, sour cherry syrup, mint, petals

Taken from cooking.nytimes.com/recipes/8151 (may not work)