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Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda recipe on the web!!IRAN One of the most refreshing desserts ever to grace a barbecue is faluda (aka faludeh). I first sampled it at a Persian restaurant in New York called Persepolis. Faluda also turns up in Afghanistan, where it is made with fresh mountain snow. It belongs to a large family of Asian frozen desserts that include Indian kulfi and Turkish sorpa (sorbet). The Persian version offers the haunting flavors of sour cherry syrup and rosewater. But what really sets faluda apart is the addition of rice noodles, which creates a wonderfully exotic and unexpected texture. Rosewater and sour cherry syrup are available at Middle and Near Eastern markets. Use a thin rice noodle, like Thai rice sticks or Vietnamese rice vermicelli, for the noodles. ___ c lemon juice, fresh ___ c rosewater _ 1/2 c sugar _ skein (1 ounce) rice noodles _ c crushed ice ___ c sour cherry syrup or grenadine 1. Combine the lemon juice, rosewater, and sugar in a heavy saucepan and bring to a boil over medium-high heat. Boil, stirring constantly, until the sugar is dissolved and the mixture is syrupy, about 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature, then cover and refrigerate until cold, about 2 hours. 2. Meanwhile, soak the rice noodles in cold water to cover for 20 minutes. 3. Bring 4 cups of water to a boil in a large saucepan. Drain the noodles in a colander and cook in the boiling water until soft, 3 to 5 minutes. Drain in the colander and rinse under cold running water until cool. Drain again. Cut the noodles into 1-inch pieces, using scissors. 4. Working in batches, combine the crushed ice and chilled rosewater syrup in a blender and process to an icy purée. Transfer the mixture to a bowl and stir in the rice noodles. Transfer the mixture to 8 wine glasses. Drizzle a spoonful of sour cherry syrup over each faluda and serve immediately (see Note). Serves 8 Note: You can make the faluda ahead and freeze it in paper cups. To serve, let warm for 5 to 10 minutes, then crush the faluda by gently squeezing the sides of the cups with your fingers to loosen up the ice crystals. Transfer it to wine glasses and drizzle with the cherry syrup. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Fire-Roasted Apples Balinese Grilled Bananas In Coconut Milk Caramel The Pompano Grille's Fire-Grilled Banana Split Whipped Cream Grilled Sugar-Dipped Pineapple Lemon-Ginger Creme Brulees Coco Loco Brulee Catalan Cream / Crema Catalana Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda Argentinian Caramel Cream / Dulce de Leche Indian Cardamon-Pistachio Rice Pudding / Kheer Coconut Ice Cream Coconut Milk Cardamom Caramel Ice Cream / Kulfi Fruit Cooler Korean Fruit "Punch" |
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