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Funky Faloodeh

Cold, springy vermicelli granita—sweet, tangy, and minty fresh.
Pomegranate syrup drizzles like jewels; lime wakes every bite.
Finish with rose perfume and pomegranate crunch.

dessert ⏱ 275 min 410 kcal / portion 108.0 g carbs / portion (estimated) vegan gluten 🔗 Original source

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Funky Faloodeh
v1 · rb0e705f985 20260727Z1751 150 ml lime juice 100 g dried vermicelli rice noodle 1½ tsp rose water 🍳 simmer sugar with water and mint until dissolved ⏳ add lime juice and cool completely ⏳ ⏱ 4 h freeze and scrape granita 🍳 ⏱ 6 min boil noodles until very soft 🔪 drain noodles and cut roughly in half 🍳 ⏱ 20-25 min cook pomegranate syrup until reduced to maple syrup consistency ⏳ stir in rose water and cool ⏳ ⏱ 15 min chill noodles in ice water scrape granita with a fork for snowflake effect ⏳ soak-drain noodles well in a sieve and combine with half the granita 🍽 divide into six bowls or martini glasses and top with remaining granita 🔪 add pomegranate syrup to each bowl and sprinkle with pomegranate seeds and lime zest 🍽 serve with lime wedges to squeeze on top Funky Faloodeh 🎉 220 g caster sugar 20 g mint sprig 300 ml water 200 ml pomegranate juice 1 tbsp caster sugar 3 tbsp pomegranate seed 1 piece lime caster sugar, mint sprig, water pomegranate juice, caster sugar pomegranate seed, lime half half
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Preparation steps

  1. simmer sugar with water and mint until dissolved
  2. add lime juice and cool completely
  3. freeze and scrape granita for about 4 hours
  4. boil noodles 6 minutes until very soft
  5. drain noodles and cut roughly in half
  6. cook pomegranate syrup 20-25 minutes until reduced to maple syrup consistency
  7. stir in rose water and cool
  8. chill noodles in ice water for about 15 minutes
  9. scrape granita with a fork for snowflake effect
  10. soak-drain noodles well in a sieve and combine with half the granita
  11. divide into six bowls or martini glasses and top with remaining granita
  12. add pomegranate syrup to each bowl and sprinkle with pomegranate seeds and lime zest
  13. serve with lime wedges to squeeze on top

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