1 litre water
250 g sugar (or more to taste)
180 g rice vermicelli, cooked and drained
2 tsp rosewater
fresh lime juice or strawberry, sour cherry or pomegranate syrup
Freezing time: 24 hours
Once frozen solid, place the ice in a large metal bowl and crush it with a hard implement such as a large pestle (you might need to let the ice thaw a little). Then put gloves on and use your hands to crush further, until the ice is smooth. Add the rice vermicelli and mix through – the noodles will become hard. Add the rose-water. Scoop into glasses and drizzle each with a tablespoon of lime juice or a little fruit syrup and serve immediately.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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