Steps
- Bring 2½ cups of water and 1 cup of sugar to a boil in a saucepan over medium-high heat. Reduce to medium and simmer for 3 minutes.
- Remove from the heat. Stir in 2 tablespoons of rosewater and the juice of 2 limes. Cool, pour into a freezer-safe dish, and freeze uncovered for 45 minutes.
- Cook 85g of rice vermicelli in boiling water according to the package. Drain, rinse with ice-cold water, drain again, and snip into short strands.
- Stir the noodles into the icy syrup. Freeze uncovered for 3 hours, stirring and breaking up the ice after each 1 hour, until granular and scoopable.