Persian rose water noodle sorbet (Faloodeh)

1. Bring the sugar and water to the boil until completely dissolved, then let cool and stir in the rose water.

2. Break the vermicelli into pieces about 4-5 cm long, cook in boiling water for 2-3 minutes until tender, then immediately rinse in ice water and drain.

3. Pour the cold syrup into a flat freezer container and stir in the noodles.

4. After 1 hour in the freezer, scrape through with a fork to break up the ice crystals and distribute the noodles evenly.

5. Repeat every hour 3-4 more times until you have a flaky, snowy granita.

6. Spoon into small bowls and drizzle generously with freshly squeezed lime juice; serve immediately.

Tip: Faloodeh (Shirazi faloodeh) is one of the world's oldest frozen desserts, made in ancient Persia with ice brought down from the mountains. The traditional version uses thin rice noodles (rice vermicelli); if you can find them, use those, as they're more translucent and springy. The contrast of sour lime juice and sweet rose ice is the point, so don't skimp.