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Desserts

Faloodeh (Rosewater Vermicelli Sorbet)

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20 min (plus freezing)
Prep
10 min
Cook
6
Servings

Ingredients

  • 200 g (7 oz) thin rice vermicelli noodles
  • 400 g (2 cups) sugar
  • 500 ml (2 cups) water
  • 60 ml (4 tbsp) rosewater
  • Juice of 2 limes
  • Sour cherry syrup, to serve (optional)

Method

  1. Combine sugar and water in a saucepan and bring to a gentle boil, stirring until the sugar dissolves, then simmer for 5 minutes to form a light syrup.
  2. Stir in the rosewater and remove from heat; cool completely.
  3. Meanwhile, cook the rice vermicelli in boiling water for 2-3 minutes until just tender, then drain and rinse under cold water.
  4. Combine the cooled syrup and noodles in a shallow container, mixing gently to distribute the noodles evenly.
  5. Freeze for at least 4 hours, scraping and fluffing the mixture with a fork every hour to create a granular, slushy texture rather than a solid block.
  6. Scoop into small bowls or glasses, drizzle with lime juice and sour cherry syrup if using, and serve immediately.

Introduction: Originating in Shiraz and dating back over a thousand years, faloodeh is one of the world's oldest known frozen desserts — thin starch noodles frozen in a semi-frozen rosewater and sugar syrup, served with lime juice and sometimes sour cherry syrup.

Cultural Background: Originating in Shiraz and dating back over a thousand years, faloodeh is one of the world's oldest known frozen desserts — thin starch noodles frozen in a semi-frozen rosewater and sugar syrup, served with lime juice and sometimes sour cherry syrup. It remains a beloved warm-weather treat across Iran.

Tips: Regular scraping during freezing is essential for the characteristic icy, granular texture of faloodeh — do not skip this step. Use good-quality rosewater sparingly, as it can easily overpower the dish if too concentrated.

Variations: Faloodeh-ye Shirazi: served with a scoop of saffron ice cream alongside. Some versions add a few strands of saffron to the syrup for colour. Naturally vegan.

Storage: Keep frozen in an airtight container for up to 2 weeks; re-fluff with a fork before serving if it hardens.

Reheating: Not applicable — served frozen.

FAQs:

Q: Can I use a different noodle?

A: Thin rice vermicelli or cornstarch noodles are traditional; wheat noodles will not give the right texture.

Q: Is faloodeh the same as sorbet?

A: It is similar in concept but distinguished by the noodles suspended throughout the icy mixture.

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