Persian Rose Water Granita with Vermicelli and Lime

What you need

• 300 g (1 1/2 cups) granulated sugar
• 500 ml (2 cups) water, for the syrup
• 60 ml (1/4 cup) fresh lime juice, from about 2 limes
• 1 tbsp rose water
• 100 g (3 1/2 oz) thin rice vermicelli, Persian cooks use thin starch noodles; rice vermicelli is the usual substitute
• 100 ml (scant 1/2 cup) sour cherry syrup, from a jar of sour cherries, to serve
• 30 g (1/4 cup) unsalted pistachios, finely chopped
• 4 lime wedges, to serve

Method

Restated from the original video

1. 1

   Stir the sugar and water in a saucepan over medium heat until the sugar dissolves. Simmer for 2 min, then take off the heat and cool to room temperature, about 20 min.

2. 2

   Stir in the lime juice and rose water.

3. 3

   Pour the syrup into a shallow freezer-safe container and freeze for 1 hour, until ice crystals form at the edges.

4. 4

   Scrape and break up the crystals with a fork, then return to the freezer. Repeat every 45 min for about 3 hours, until the granita is fine and fluffy.

5. 5

   In the last hour, soak the vermicelli in boiling water for 6-8 min, until very tender. Drain, rinse under cold water, drain well and cut into 3 cm (1 in) pieces.

6. 6

   Fold the vermicelli evenly through the granita and freeze for 1 hour more, until firm but still scrapable.

7. 7

   Scrape the faloodeh into chilled bowls and spoon the cherry syrup over it. Scatter the pistachios on top and serve at once with the lime wedges for squeezing.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.