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Raspados Mexicanos
author
Maricruz Avalos Flores
10
servings
Mexican raspados are a refreshing summer treat made with shaved ice and topped with sweet fruit syrup. They're perfect to cool down during the hot season!
prep
5
minutes
minutes
cook
25
minutes
minutes
Chill time
2
hours
hours
total
2
hours
hours
30
minutes
minutes
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PIN
Ingredients
▢
1
pound
strawberries
(cut into quarters)
▢
1
cup
sugar
▢
2 ½
cups
water
▢
ice
(as needed)
Instructions
Add sugar and water in a saucepan. Bring to a boil and mix to dissolve the sugar.
Add the strawberries and simmer for 20 minutes or until the liquid is reduced by 1/3 and the fruit is softened.
Allow to cool down then transfer the mixture to a jar and chill in the fridge for 2 hours.
Fill your blender about halfway with ice cubes. Pulse a few times on high speed until all ice has a shaved consistency.
Transfer shaved ice to cups and pack it in.
Pour over some syrup, and top with fruit bites.
Serve with a straw and a spoon.
Notes
For a creamy touch, add some condensed milk. It adds a delightful richness when drizzled over. Yum!
Before digging in, give your raspado a gentle stir to mix the flavors. This helps distribute the syrup, toppings, and ice evenly throughout each bite.
The syrup can be stored for up to one week in the fridge, so it can be handy to make ahead.
Nutrition Information
Serving:
1
raspado
|
Calories:
92
kcal
|
Carbohydrates:
23
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
4
mg
|
Potassium:
70
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
5
IU
|
Vitamin C:
27
mg
|
Calcium:
9
mg
|
Iron:
1
mg
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