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.

Ana Frias
This Story Originally Appeared On sunset.com

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

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

Nutrition Facts

136 calories; calories from fat 11%; protein 20g; fat 1.7g; saturated fat 1.1g; carbohydrates 28g; fiber 1.5g; sodium 24mg; cholesterol 6.5mg.
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