Faloodeh is a granita-style frozen dessert that is a Persian classic. It’s flavored with rose and lime, and includes the texture of thin, vermicelli rice noodles. In this post I’ll show you how to make a classic faloodeh, and how to turn them into popsicles!
Faloodeh is closer to a sorbet than ice cream. It is dairy-free and made from a simple syrup base.
In Iran, faloodeh is sold in ice cream shops along with bastani, or Persian ice cream, in flavors like pistachio, saffron, and rosewater. Faloodeh is a dairy-free frozen dessert more similar to sorbet than ice cream. It is said to have originated in Shiraz, Iran in 400 B.C. Some say it is the first frozen dessert ever made.
🌟Why you’ll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
The Rose-Lime Simple Syrup
The base of this recipe is a rose-lime simple syrup. Stir 1.5 cups of sugar into 1 cup of water and the 1/4 cup of rose water until dissolved so it doesn’t burn. Let it come to a boil, then reduce it to a simmer for 2 minutes.
Turn off the heat and add 1/3 cup of lime juice. Let it cool to room temperature or in the refrigerator until you are ready to use it.
The Noodles
Break the noodles into 1/2-1″ pieces. Cook them past the point of al-dente. (The packaging I use calls for 2-3 minutes and I cook them for 4.)
It is important to cook the noodles past the point that they are al-dente. You want the noodles cooked through so they do not harden when you freeze them. Do not use the soaking method for this recipe.
Pro Tip
Cooking the noodles properly is important so they don’t harden during the freezing part of this recipe.
Once they are cooked, add them to an ice bath to stop the cooking. Then strain them, and add them to the simple syrup.
The Freezing Process
It is important to stir the mixture as it’s freezing to prevent separation and a too-solid final result.
Freeze the mixture for 45 minutes at a time, stirring in-between until the noodles no longer set at the bottom of the container.
If not making popsicles, continue freezing for 45 minutes at a time until the mixture is solid.
Serve in bowls with lime wedges.
Popsicles
If making popsicles, transfer to your popsicle molds and freeze for a minimum of 4 hours, preferably overnight.
🍍Related Recipes
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Faloodeh (Persian Rose & Lime Granita)
Print Recipe SaveIngredients
- 1 cup water
- 1.5 cups sugar granulated, turbinado, or honey
- 1/4 cup rose water
- 1/3 cup fresh lime juice plus wedges for serving
- 3 ounces angel hair vermicelli rice noodles 1 cup when broken into pieces
Instructions
Rose-Lime Simple Syrup
- Stir 1.5 cups of sugar into 1 cup of water and the 1/4 cup of rose water until dissolved so it doesn't burn. Let it come to a boil, then reduce it to a simmer for 2 minutes.
- Remove from heat and add the lime juice. Let the simple syrup cool to room temperature or in the refrigerator until ready to use.
The Noodles
- Create an ice bath for the noodles while you bring a pot of water to boil.
- Break the noodles into 1/2-1" pieces. Cook them past the point of al-dente. (The packaging I use calls for 2-3 minutes and I cook them for 4.)
- Strain the noodles and add them to the ice bath.
- Strain the noodles again and add them to the rose simple syrup.
Freezing
- Freeze the mixture for 45 minutes at a time, stirring in-between until the noodles no longer set at the bottom of the container.
- If not making popsicles, continue freezing for 45 minutes at a time until the mixture is solid.
- If making popsicles, transfer to your popsicle molds and freeze for a minimum of 4 hours.
To Serve
- Serve in bowls with lime wedges.