Rhubarb and Rose Water Sorbet with Rice Noodles (Faloodeh) : Foodwise
On the streets of Tehran you’ll find food vendors selling dishes of chewy frozen vermicelli suspended in an icy white sherbet with a perfumed scent. This whimsi
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Ingredients
- 2 ounces rice vermicelli
- 1 pound rhubarb stalks, preferably red, coarsely chopped
- ¼ cup water
- 1½ cups organic cane sugar
- 1 teaspoon sea salt
- 1 tablespoon rose water
- 3 tablespoons freshly squeezed lime juice, plus extra for garnish
- Crushed pistachios, for garnish
- Sour cherry syrup, for garnish (optional)
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