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4 Serves
101 Mins
Cook the rice vermicelli in boiling water until tender, then drain and immediately submerge in a bowl of ice water to cool completely.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
195 µg / 400 µgCalcium
203 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
430 mg / 4,700 mgSodium
964 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
73 g / 50 gSaturated Fat
3 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
138 gAlcohol
0 g
In a saucepan, combine water and sugar, heating until the sugar is fully dissolved to create a simple syrup, then stir in the rose water.
Combine the cooled vermicelli with the rose water syrup in a large mixing bowl and place in the freezer, stirring every 30 minutes to create a slushy, sorbet-like consistency.
9
g80
g11
g
