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Strawberries and Milk Shaved Ice (Raspado)

Strawberries and Milk Shaved Ice (Raspado)

Photo: Thomas J. Story; Styling: Joni Noe

Total time 30 mins

Serves 4

Blogger Ana Frias grew up in the desert, in Sonora, Mexico. She has very strong memories of buying raspados--Mexican-style snow cones--after school from the curbside vendor, and slurping them until her brothers would finally pick her up. To make the shaved ice, just whirl ice cubes in a food processor, 2 cups at a time, until the ice no longer makes a racket and looks like snow, with no lumps.


  • 2 1/2 cups chopped fresh strawberries (about 1 lb.), divided
  • 3 tablespoons sugar
  • 1/4 cup condensed milk (optional)
  • 6 cups shaved ice

Nutrition Information

  • calories 136
  • caloriesfromfat 11 %
  • protein 20 g
  • fat 1.7 g
  • satfat 1.1 g
  • carbohydrate 28 g
  • fiber 1.5 g
  • sodium 24 mg
  • cholesterol 6.5 mg

How to Make It

  1. Put 2 cups strawberries in a medium saucepan with 1 cup water and the sugar. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until sugar dissolves and strawberries are soft, about 2 minutes. Remove from heat and let cool until no longer steaming hot, about 10 minutes.

  2. Pour cooked strawberries and syrup into a blender or food processor and purée until smooth. Let cool completely (you can put it in the refrigerator to speed this up).

  3. For each raspado, fill a 12- to 14-oz. cup or glass halfway with shaved ice and pour in about 1/3 cup strawberry syrup. Fill cup with more shaved ice and pour in another 1/3 cup syrup. Top with 2 tbsp. chopped strawberries and pour on 1 tbsp. condensed milk if you like. Serve with a spoon and/or a fat straw.

  4. Make ahead: Syrup, chilled, up to 5 days. Shaved ice, frozen, up to 1 day (whirl again before serving to break up icy clumps).