Back to 6 servings 3 cups water 1 cup granulated sugar 2 tablespoons fresh lime juice, about 1 lime 2 tablespoons rose water, available at Persian or Middle Eastern markets 2 ounces thin rice vermicelli noodles, rice and water only, thin and round lime wedges, for serving sour cherry syrup or jam, optional, for serving slivered pistachios, optional, for serving
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1 Step 1: Combine the water, sugar and a pinch of salt in a medium saucepan. Simmer over medium heat, stirring until the sugar dissolves, about 5 minutes.2 Step 2: Remove from the heat and stir in the lime juice and rose water. Let the syrup cool completely.3 Step 3: Pour the cooled syrup into a shallow freezer-safe dish and freeze uncovered for 30 to 45 minutes, until ice crystals begin to form at the edges.4 Step 4: Cook the rice noodles in boiling water according to the package until just tender, then drain, rinse under cold water and air-dry. Snip them into pieces about 1 inch long.5 Step 5: Stir the noodles into the partly frozen syrup and return it to the freezer uncovered.6 Step 6: Every hour, scrape the frozen edges back into the center with a fork, for about 3 hours total, until the mixture is a coarse, granita-like slush with crisp noodles throughout.7 Step 7: Scrape with a fork into chilled bowls and serve with a lime wedge, plus sour cherry syrup and pistachios if using.getsaucepan.com/r/a593e9ce-2aa3-5e46-9ca0-6fe1847fe699
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