Ingredients
Units
- 2 medium apples
- 1 ½ cups ice water
- 2 Tbsp rosewater
- 2 tsp granulated sugar
- ice for serving
Instructions
- Add about 1½ cups ice water to a large bowl.
- Peel one apple, grate it to the core on a box grater, and add it to the ice water, including any juices. Submerge the grated apple under the water. Repeat with the second apple.
- Add rosewater and sugar to apple mixture; stir vigorously to combine and dissolve sugar. Taste and adjust sugar and rosewater to your liking — there should be just enough sugar to balance the rosewater, and enough rosewater to lend a fragrant note without being overpowering.
- At this point, you can serve faloudeh seeb immediately, or store it in the refrigerator overnight. Its color will turn to a pinkish beige as it sits, but its flavors will meld together.
- If the faloudeh seeb has been chilling for a while, at serving time, taste and adjust rosewater or sugar if necessary. To serve, add a few ice cubes to a glass, then ladle in some of the apples and some of the juice. Serve with a spoon.
Notes
A note on apples: As this recipe is so simple, it’s only as good as its ingredients. Fuji or Gala apples work great here, as do Jonagold, Honeycrisp, or any other crisp, sweet apple. Avoid Granny Smith apples, as they’re too sour, and Red Delicious, as they’re too mealy.
A note on rosewater: Different brands of rosewater vary wildly in their potency. Domestic brands tend to be far less fragrant than imports (typically from Lebanon — I like Cortas), so adjust the rosewater amount to taste. You’ll want the rosewater’s scent and taste to be evident, but not overpowering
- Prep Time: 15 minutes
- Category: Dessert
- Method: Quick
- Cuisine: Mizrahi