Glass of Persian faloodeh rosewater vermicelli sorbet with sour cherry syrup

Faloodeh Recipe: Persian Rosewater Vermicelli Sorbet

Faloodeh is a Persian frozen dessert made from thin rice noodles set in a semi-frozen rosewater syrup, traditionally served with a drizzle of sour cherry syrup and a squeeze of lime. It’s one of the oldest known frozen desserts, with roots tracing back over a thousand years, and a refreshing way to cool down in the heat.

  • Prep time: 20 minutes
  • Freeze time: 4+ hours
  • Servings: 4

Faloodeh Ingredients

  • 4 oz thin rice vermicelli noodles
  • 1 cup sugar
  • 1 cup water
  • 3 tbsp rose water
  • Juice of 1 lime
  • Sour cherry syrup, for serving

How to Make Faloodeh

  1. Bring the sugar and water to a boil, stirring until the sugar dissolves. Remove from heat and stir in the rose water. Let the syrup cool completely.
  2. Cook the rice vermicelli according to package instructions until just tender, then drain and rinse under cold water. Cut the strands into shorter, manageable lengths with kitchen scissors.
  3. Combine the noodles with the cooled rose water syrup in a shallow, freezer-safe container.
  4. Freeze for at least 4 hours, stirring and breaking up the mixture with a fork every 45-60 minutes to create a slushy, granita-like texture rather than a solid block.
  5. Scoop into glasses or bowls just before serving. Top with a squeeze of lime juice and a generous drizzle of sour cherry syrup.

Get the Flavor Right

True rose water and real sour cherry syrup make all the difference in faloodeh — imitation versions lack the same depth of flavor. Use genuine rose water in the syrup base and finish each serving with real sour cherry syrup.

Tips for the Best Faloodeh

  • Break it up as it freezes — stirring every 45-60 minutes prevents one solid ice block and keeps the texture light and granular.
  • Cut the noodles shorter — long strands are harder to eat once frozen; a few snips with scissors makes it much easier to scoop and serve.
  • Don’t skip the lime — a squeeze of fresh lime juice balances the sweetness and is part of the traditional presentation.

Frequently Asked Questions

What is faloodeh made of?

Faloodeh is made from thin rice vermicelli noodles frozen in a rosewater sugar syrup, traditionally served with sour cherry syrup and a squeeze of lime.

Is faloodeh an ice cream or a sorbet?

It’s closer to a granita or sorbet than ice cream — it’s dairy-free, with a light, semi-frozen, slushy texture rather than a creamy one.

Why is my faloodeh one solid block of ice?

It needs to be stirred and broken up with a fork every 45-60 minutes while freezing — skipping this step lets it set into a solid block instead of a light, granular texture.

Can I use regular rice noodles instead of thin vermicelli?

Thin rice vermicelli is traditional and gives faloodeh its signature texture; thicker noodles will work in a pinch but won’t have quite the same delicate bite.

Shop the Ingredients

Get authentic rose water and sour cherry syrup from Goaldees (also searched as Goldis), shipped fresh, nationwide across the US. Shop Syrup.

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