- 1 cup water (for syrup)
- 1 cup sugar
- 60-70 g dried thin rice sticks (you can find it in the Chinese food section. Chinese noodles and rice sticks are different, do not use Chinese noodles!)
- 5 tablespoons rosewater (you can find it at any Iranian store)
- fresh lemon juice
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, 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.