Prepare the syrup
In a saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar fully dissolves.

Add flavorings
Remove the pan from heat and stir in the rose water and lime juice. Allow the syrup to cool to room temperature.

Cook the noodles
Bring a small pot of water to a boil. Add the rice vermicelli and cook for 2–3 minutes until just tender. Drain and rinse under cold water to stop cooking.

Cut the noodles
Using kitchen scissors, cut the cooked noodles into short strands (about 2–3 cm long) to make them easier to eat.

Freeze the mixture
Pour the cooled syrup into a shallow container and place it in the freezer. After 30–40 minutes, scrape it with a fork to form icy crystals.

Add noodles
Mix the prepared noodles into the partially frozen syrup and return to the freezer.

Create a granita texture
Every 30 minutes, scrape and stir the mixture with a fork to break up the ice until it forms a fluffy, icy texture (about 2–3 hours total).

Serve
Scoop the faloudeh into bowls and drizzle with sour cherry syrup or pomegranate syrup. Sprinkle pistachios and serve with a wedge of lime.