← Nouns Cooking · Dessert Parlour

Ingredients

• 200 g Sugar
• 375 ml Water
• 50 g very thin rice vermicelli
• 3 limes, juiced (about 60 ml), plus wedges to serve
• 2 tbsp Rose water
• 4 tbsp sour cherry syrup (or pomegranate molasses), to serve
• 2 tbsp crushed pistachios, to serve (optional)

Method

1. Heat the sugar and water in a pan, stirring, until the sugar dissolves, then simmer for 2 min. Cool completely.
2. Cook the rice vermicelli in boiling water for 2–3 min until just tender. Drain, rinse under cold water and snip into 3–4 cm lengths.
3. Stir the lime juice and rose water into the cool syrup, then add the noodles. Pour into a shallow metal or plastic tray.
4. Freeze for about 4 hours, scraping and stirring with a fork every half hour or so, so it freezes into fine, slushy crystals around the noodles.
5. Scoop into chilled glasses, drizzle with sour cherry syrup, scatter with pistachios and serve with a lime wedge to squeeze over.

Tips

• If it freezes solid, leave it at room temperature for 10 min and rake it again with a fork.
• Pistachios are optional: skip them for a nut-free version.

Sources

Written in our own words after cross-checking these recipes:

196 flavors SBS Food