Place 500 ml water and sugar in a saucepan over medium heat and stir until sugar dissolves. Remove from heat and stir in lemon juice and orange-blossom water, then set aside to cool. Pour mixture into ice-cube trays and freeze for 2 hours.

Blend ice-cubes in a blender until finely crushed. Combine with vermicelli in a bowl. Return to freezer for 15 minutes or until noodles are crunchy, white and frozen.

Spoon mixture into glasses and drizzle with syrup. Scatter over pomegranate seeds to serve.

Note

• Orange-blossom water, rosewater, sour cherry syrup and pomegranate molasses are available from Middle Eastern food shops and selected delis.

Photography by John Laurie.

As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.