Persian Rosewater Ice Dessert

This dessert ('Faloodeh' in Farsi) is perfect and refreshing for a warm day!

Course Dessert
Cuisine Persian
Prep Time 5 hours
Servings 2


Sugar Syrup

  • 20 grams Stevia sweetener* (or 300g of sugar if you prefer)
  • 300 ml water

For the Ice Dessert

  • 50 grams rice noodles/vermicelli
  • 50 ml rose water
  • a wedge fresh lime
  • handful strawberries


At least 5 hours before

  1. In one pan, boil the vermicelli for approxmiately 4 minutes to make sure it is nice and soft.

  2. Drain the noodles and set aside.

  3. Make the sugar syrup by mixing the sugar/sweetener and water and bringing to the boil.

  4. Set aside to cool.

  5. When the syrup is cool, add the rosewater and the noodles.

  6. Put in the freezer.

  7. Ensure that every hour or hour and a half, you give the mixture a stir to break up the ice crystals.

To Serve

  1. Spoon the main mixture into a bowl (it will resemble ice shavings or an icy sorbet, it won't be like an ice cream texture) and squeeze fresh lime over it. The lime brings a freshness to the sweet dish!

  2. Sprinkle with edible rose petals and add a few fresh strawberries. 

  3. Enjoy!

Recipe Notes

* Stevia tends to be sweeter than sugar, so less is needed. 

If you are following Slimming World, I work this out to be approximately 1.5 - 2 syns for the Stevia (20g is just over 2 tablespoons, so count 2 syns if you have more than level tablespoons)

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