Faloodeh

Step 1: Heat 7 oz sugar and 2 cups water in a pan over a medium heat, stirring until the sugar dissolves, then simmer for 3 minutes. Cool completely, then stir in 4 tbsp rosewater and 1 tbsp lime juice.

Step 2: Bring a pan of water to the boil, add 1 ¾ oz very thin rice vermicelli and cook for 2–3 minutes, until soft and white all through. A common mistake is overcooking them: soft, swollen noodles turn mushy when frozen instead of staying chewy.

Step 3: Drain the noodles and plunge them into iced water for 2 minutes. Drain well and cut them into 2–3 cm lengths with scissors.

Step 4: Stir the noodles into the cold syrup in a shallow metal tray or tin. Freeze for 30 minutes, then rake the edges into the middle with a fork.

Step 5: Repeat the raking every 30 minutes for about 3 hours, until the syrup has become fluffy, snowy crystals clinging to the noodles. It should look like a pale, glistening granita.

Step 6: Leave out for 5 minutes to soften slightly, then scoop into chilled glasses. Squeeze over 2 limes and drizzle with 6 tbsp sour cherry syrup. It keeps frozen for a week; rake it again before serving.