In a medium saucepan, stir the water and sugar over low heat until the sugar dissolves, about 5 minutes. Increase the heat to medium and bring to a boil. Let cool. Stir in the rose water and lime juice. Pour into ice cube trays and freeze.

Soak the noodles in cold water to cover for 1 hour. Drain. Bring a large pot of water to a boil. Add the noodles and cook until tender but not mushy, 3 to 5 minutes. Drain, rinse with cold water, and drain again. Refrigerate until chilled

Crush the frozen sugar syrup cubes or pulse in a food processor. Energetically stir together the noodles with the crushed ice until well mixed. Transfer to servings bowls and serve immediately or freeze. If frozen, let stand at room temperature for 5 to 10 minutes to slightly soften, then crush with a spoon. If using, drizzle the syrup over the top.

For the berry syrup. In a small pot mix berries with sugar, coat well. Heat over low and cook until bubbly. Remove from heat and mash with a fork. Pass through a strainer and cool until ready to use.