69min 4 ppl
Faloodeh (Persian Rose and Lime Noodle Sorbet)
54 minutes
4 people
Medium31–60 min or 7–12 steps
54 min · 8 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 1g
Carbs 54g
Fats 1g
About this dish
Thin cornflour noodles are frozen into a lime and rosewater syrup and scraped into an icy, granular sorbet, one of the oldest frozen desserts still made at home.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Lime juice60 ml
Dried Goods
- Cornflourfor the noodles60 g
- Waterfor the noodles300 ml
- Caster sugarfor the syrup250 g
- Waterfor the syrup250 ml
Oils & Condiments
- Rosewater30 ml
Utensils
- Saucepan
- Mixing bowl
- Fine-mesh sieve
- Loaf Tin
Method
1
Whisk the cornflour with a little of the noodle water in a bowl to make a smooth, lump-free paste.
Approx. 4 minutes
2
Bring the remaining noodle water to the boil in a saucepan, then whisk in the cornflour paste and cook, stirring constantly, until it turns thick and translucent.
Approx. 8 minutes
3
Fill a large bowl with iced water. Working quickly, press the hot cornflour paste through a fine-mesh sieve directly into the iced water to form thin noodle strands.
Approx. 10 minutes
4
Drain the set noodles and set aside.
Approx. 4 minutes
5
In a separate saucepan, heat the sugar and syrup water, stirring until the sugar dissolves, then simmer for a few minutes to a light syrup.
Approx. 10 minutes
6
Remove the syrup from the heat and stir in the lime juice and rosewater, then leave to cool completely.
Approx. 5 minutes
7
Stir the cooled noodles into the syrup, pour into a shallow loaf tin, and freeze, stirring with a fork every hour for the first three hours to keep the texture slushy and granular, then freeze until firm, at least four hours.
Approx. 8 minutes
8
Scrape the frozen faloodeh into a slush with a fork and spoon into glasses to serve.
Approx. 5 minutes
