- serves 6–8 people
- preparation 15 minutes
- cooking 5 minutes
- difficulty Easy level
In this recipe, ice made from frozen sugar syrup is crushed and mixed with rice noodles and rosewater, and topped with lime juice or with strawberry, sour cherry or pomegranate syrup (available from Middle Eastern stores).
Ingredients
- 1 litre water
- 250 g sugar (or more to taste)
- 180 g rice vermicelli, cooked and drained
- 2 tsp rosewater
- fresh lime or lemon juice and strawberry, sour cherry or pomegranate syrup
Freezing time 24 hours
You'll need to start this recipe 1 day ahead.
Instructions
- Heat the water and sugar, stirring until the sugar dissolves. Leave to cool, then freeze in a block for 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 rosewater. Scoop into glasses and drizzle each with a tablespoon of lime juice or a little fruit syrup and serve immediately.
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.
In this recipe, ice made from frozen sugar syrup is crushed and mixed with rice noodles and rosewater, and topped with lime juice or with strawberry, sour cherry or pomegranate syrup (available from Middle Eastern stores).
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