Combine sugar and 1-cup water in a small pot. Simmer over medium-high heat until sugar is dissolved, about 3-5 minutes. Remove from the heat and stir in rose water. Set syrup aside. Once it is cooled down, pour into a metal bowl and place it in the freezer until frozen, about 4 hours.
Place dried rice sticks in a pot of boiling water and cook on high heat until soft, about 8-10 minutes. Drain and rinse under cold running water until cool. Drain again and cut noodles into two-inch pieces, using scissors.
Take the frozen mixture out of the freezer and stir with a fork. Add the noodles to the mixture and stir. Return to freezer for 2 hours or until desired consistency is reached.
To serve, rake with a fork and scoop into small bowls. Serve immediately with fresh lime juice or sour cherries syrup.