Strawberry Raspado
Treat yourself with a flavorful Mexican style snow cone!
Ingredients
- 2 1/2 cups chopped fresh strawberries divided
- 3 tbsp sugar
- 1/4 cup considered milk optional
- 6 cups shaved ice
Instructions
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Put 2 cups of chopped strawberries in a medium saucepan along with 1 of cup water and the sugar. Bring everything to a boil, then turn the heat down to low. Cook while stirring occasionally until the sugar dissolves and the strawberries have softened, about 2 minutes. Take the pan off the heat and let it cool until it's no longer steaming hot, about 10 minutes.
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Pour the cooked strawberries and syrup into a blender or food processor and purée until they turn smooth. Let the mixture cool completely (feel free to put it in the fridge to speed this process up).
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For each serving, fill a 12- to 14-oz. cup or glass halfway with shaved ice and pour in about a 1/3 cup strawberry syrup. Fill the cup with more shaved ice and pour in another 1/3 cup syrup. Top it off with 2 tbsp. chopped strawberries and, if you like, pour on 1 tbsp. condensed milk. Serve with a spoon and/or a fat straw.
Recipe Notes
Make sure to chill the Syrup up to 5 days ahead, and freeze the shaved ice up to 1 day ahead (whirl it again before serving to break up icy clumps).