Funky Faloodeh

dessert · ⏱ 275 min · 6 portions · 108.0 g carbs / portion · vegan · allergens: gluten

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
http://flowcooking.food/en-us/recipe/237/funky-faloodeh/