Name: Funky faloodeh
Ingredients: 220g caster sugar; 20g mint sprigs; 150ml lime juice; 100g dried vermicelli rice noodles (we use Thai Taste); 200ml pomegranate juice (unsweetened); 1 tbsp caster sugar; 1½ tsp good-quality rose water; 3 tbsp pomegranate seeds; 1 large lime, finely grate the zest to get 1½ tsp and then cut into 6 wedges

Dessert Summer

Serves 6

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Faloodeh is a popular Persian dessert made up of cold vermicelli noodles mixed with frozen granita or ice cream, and comes in many different forms and flavours. It might seem a little strange to those unaccustomed to noodles for dessert, but trust us: it is cold, sweet and refreshing and just what’s needed on a hot summer day. It’s also super quirky and fun to make (and to look at)! Make sure that all your components are set and, once you’re ready, put them together quickly and only just before serving.

Ingredients

220g	caster sugar
20g	mint sprigs
150ml	lime juice
100g	dried vermicelli rice noodles (we use Thai Taste)
POMEGRANATE SYRUP
200ml	pomegranate juice (unsweetened)
1 tbsp	caster sugar
1½ tsp	good-quality rose water
TO SERVE
3 tbsp	pomegranate seeds
1	large lime, finely grate the zest to get 1½ tsp and then cut into 6 wedges

Method

Put the sugar, 300ml of water and the mint into a medium saucepan on a medium-high heat. Bring to a simmer, stirring to dissolve the sugar, then add the lime juice and set aside to cool completely.
Strain the mixture through a sieve into a freezer-proof container, discarding the solids, then cover and freeze for about 2 hours. Use a fork to scrape at the half-frozen mixture, then return to the freezer and continue in this way, scraping at the mixture every half hour or so, for a total of 4 hours.
Cook the noodles in plenty of boiling water for 6 minutes, or until very soft (you want to overcook them slightly). Drain well, then use a pair of kitchen scissors to cut the noodles roughly in half.
Make the pomegranate syrup by putting the juice and sugar into a medium saucepan and placing it on a medium heat. Cook for 20–25 minutes, until reduced to the consistency of maple syrup. Stir in the rose water and set aside to cool.
When you are nearly ready to serve the faloodeh, fill a large bowl with cold water and plenty of ice and add the cooked vermicelli noodles. Refrigerate for about 15 minutes.
Remove the lime granita from the fridge about 5–10 minutes before you want to serve it, scraping at it with a fork to get that snowflake effect.
Working quickly, drain the noodles well in a sieve, wipe out the bowl, then return the noodles to the bowl along with half the granita and toss to combine. Some of the noodles will start to solidify a little (that’s what you want). Divide the mixture between six small bowls or martini glasses, and top with the remaining granita. Add a spoonful of the pomegranate syrup to each bowl, then sprinkle with the pomegranate seeds and lime zest. Serve each bowl with a lime wedge to squeeze on top.