- 2 ounces thin rice vermicelli or glass noodles
- ¼ cup simple syrup*
- 1 ¼ tsp. rosewater
- 3 cups ice
- 1 quart premium vanilla ice cream
- ¼ cup unsalted, chopped, toasted pistachios
Directions
- Cook the noodles according to package directions and cool to room temperature. You can do this by running cold water over the noodles.
- In a small bowl, mix together the simple syrup and rosewater.
- Put the ice into the bowl of a food processor fitted with a metal blade and process until the ice is finely chopped.
- Set out four serving bowls. Put ½ cup chopped ice into each bowl. Set 1/3 cup cooked noodles over the ice in each bowl. Top the noodles with 2 scoops of vanilla ice cream. Drizzle 2 teaspoons of the simple syrup over each bowl of ice cream. Sprinkle 1 tablespoon of nuts over each sundae. Serve immediately.
- To make your own simple syrup combine 1 cup water and 1 cup granulated sugar in a small saucepan. Bring to a bowl, stirring regularly, and boil for 5 minutes. Set the syrup in the refrigerator to cool. Refrigerate the leftover syrup in a jar with a fitted lid. It will keep for a month and is useful as a sweetener for cold beverages such as iced tea and lemonade.
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