Rice Stick Sorbet with Sour Cherries

Name: Rice Stick Sorbet with Sour Cherries (Paludeh-ye shirazi)
Prep time: 40 min
Total time: 40 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: ¼ cup/60 ml fresh lime juice (2 limes); 1 tablespoon cooking rose water; 2 tablespoons slivered pistachio kernels; ¼ cup (60 g) sour cherry preserve; 4 tablespoons fresh lime juice; 3 fresh limes, halved; 4 ounces/110 g thin rice stick noodles or rice vermicelli, or you can make your own noodles; 4 ounces/110 g thin rice stick noodles or rice vermicelli, or you can make your own noodles; 4 ounces/110 g thin rice stick noodles or rice vermicelli, or you can make your own noodles; 2½ cups (600 ml) water; 2 cups (400 g) sugar; 2 tablespoons light corn syrup (optional); ¼ teaspoon sea salt; ¼ cup/60 ml fresh lime juice (2 limes)

Paludeh-ye shirazi

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
40 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Noodles

4 ounces/110 g thin rice stick noodles or rice vermicelli, or you can make your own noodles

Asia
Iran
Preserve
Dessert
Gluten-free
ice cream
Vegan
Southeast Asia

Method

To prepare the noodles: Snip them into 3-in/7.5cm lengths using scissors. In a medium saucepan bring 8 cups/1.9l water to a boil and add the noodles. Boil for 12 to 15 minutes, until tender. Drain immediately in a fine-mesh colander and rinse thoroughly with cold water to give the noodles a shock and to stop cooking.
To make the syrup: In the same saucepan, com