Faloodeh (Rose Water and Nectarine Ice)
One of the earliest forms of frozen dessert, this traditional Persian treat is a refreshing blend of rose water and — believe it or not — vermicelli noodles, which results in a smooth texture similar to sorbet.
- 1 cup water Add to list
- 1 cup sugar Add to list
- 1 tablespoon rose water Add to list
- 1 tablespoon fresh lemon or lime juice Add to list
- 2 ounces vermicelli rice noodles Add to list
- 2 nectarines, pitted and finely diced Add to list
- 1/4 cup shelled pistachios, for garnish (optional) Add to list
- Lemon or lime wedges, for serving Add to list
Combine water and sugar in a small saucepan over medium heat. Simmer until sugar is dissolved. Remove from the heat and stir in rose water and lemon or lime juice. Let cool completely.
Soak noodles in hot water until pliable, according to package directions. Drain and rinse under cold water. Cut or tear noodles into 1-inch pieces.
Combine noodles, syrup and diced nectarines in a shallow glass baking dish. Place in the freezer. After 1 hour, stir mixture with a fork. Return to the freezer and chill until the desired consistency is reached, 1 to 2 hours more.
To serve, scrap ice with a fork and scoop into bowls. Garnish with pistachios and lemon or lime wedges.
Each serving: 280 cal, 0g fat (0g sat), 0mg chol, 25mg sodium, 70g carb, 1g fiber, 56g sugar, 1g protein
Recipe by, PCC Chef