Sharbat E Faloodeh

Ingredients

Corn starch

1 cup

Water

1 cup

Granulated sugar

1 cup

Rose water

2 tablespoons

Lime juice

2 tablespoons

Cherries

1 cup, pitted and halved

Pistachios

1/4 cup, chopped

Instructions

1. In a medium saucepan, combine the corn starch and water, stirring until the corn starch is fully dissolved.
2. Place the saucepan over medium heat and add the granulated sugar. Stir continuously until the mixture thickens into a dough-like consistency, about 5-7 minutes.
3. Once thickened, remove the saucepan from the heat and add the rose water, stirring well to incorporate the flavor. Allow the mixture to cool to room temperature.
4. After cooling, transfer the mixture to a potato ricer or a large grater. Press the mixture through to create thin, noodle-like strands. Spread the strands on a baking sheet lined with parchment paper, ensuring they are evenly distributed.
5. Place the baking sheet in the freezer and allow the strands to freeze for at least 2 hours.
6. When ready to serve, break up the frozen strands into smaller pieces and mix them with the lime juice for a tangy twist.
7. Serve in bowls, garnished with the halved cherries and chopped pistachios for added texture and flavor.