Combine the water, sugar, and salt in a medium-sized saucepan and bring to a gentle simmer. Reduce the heat and stir for a couple of minutes or until the sugar is fully dissolved.

Remove from the heat, add the lime juice and rosewater to the syrup and transfer it to a shallow freezer-safe glass or metal dish, and place in the freezer, uncovered for 30 minutes.

Prepare the noodles by bringing the water to a boil in a medium-sized pot. Add the rice noodles and continue to boil on medium-high heat, uncovered for 2 minutes.

Turn the heat off, cover, and allow to sit for 5 minutes. The time may vary depending on the type of rice or vermicelli noodles. The noodles should be soft at this stage but still hold their shape.

Strain the noodles through a fine-mesh strainer, rinse with cold water and allow to drip dry. Using kitchen scissors or a knife, cut the noodles into 1 inch pieces and set them aside.

Remove the partially cooled syrup from the freezer after the initial 30 minutes, add the noodles and mix well. Place the noodles and syrup back in the freezer for one hour, uncovered.

Remove the noodles from the freezer, and using a fork, begin scraping the frozen parts from the sides of the dish and mixing them back to the center. Place the noodles back in the freezer for another hour before repeating the scraping and stirring.

Repeat one last time. At this stage, the noodles should be crispy and the syrup should have turned into a slushy semi-frozen granita texture.

To serve, scrape the noodles with a fork and place them into an individual serving bowl along with a wedge of fresh lime.

Top the Faloodeh with your choice of topping.