Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda

Serves: 8
Total Calories: 135


2/3 cup lemon juice, fresh
2/3 cup rosewater
1 1/2 cups sugar
1 skein (1 ounce) rice noodles
8 cups crushed ice
1/2 cup 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.

Nutritional Facts:

Serves: 8
Total Calories: 135
Calories from Fat: 0

This Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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