Serves 8
240 min
Fāloodeh (Persian Frozen Noodle and Rose Water Sorbet)
Recipe GLPRc7609839b50a31
A refreshing Persian frozen dessert featuring delicate mung bean noodles suspended in a fragrant rose water and corn syrup sorbet. This elegant treat combines sweet floral notes with chewy noodle strands, finished with bright lime juice and tart sour cherry syrup. Perfect for warm days and special occasions.
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Ingredients
2 cups Sugar
2½ cups Water
½ cup Light corn syrup
½ cup Rose water
1½ ounces Dried mung bean noodles
to taste Fresh lime juice
for serving Sour cherry syrup
Directions
In a medium saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely, about 3 to 4 minutes.
Remove the pan from heat and let the sugar syrup cool to room temperature, about 20 minutes.
Stir the light corn syrup and rose water into the cooled sugar syrup until well combined.
Pour the rose water sorbet mixture into a shallow freezer-safe container. Place in the freezer and freeze for 1 hour.
While the sorbet freezes, bring a pot of water to a boil. Add the dried mung bean noodles and cook according to package directions, usually 4 to 5 minutes, until tender but still slightly chewy.
Drain the cooked noodles and rinse under cold water. Spread them on a clean kitchen towel or paper towels to dry completely.
After the sorbet has frozen for 1 hour, stir it vigorously with a fork to break up ice crystals, creating a granular texture. Add the cooled noodles and gently fold to distribute them evenly throughout.
Return the mixture to the freezer and freeze for another 3 to 4 hours, or until firm, stirring and breaking up crystals every 45 minutes for a smoother texture.
To serve, scoop the frozen fāloodeh into chilled bowls. Drizzle each serving with fresh lime juice and sour cherry syrup according to taste.
