Strawberries and Milk Shaved Ice (Raspado)
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Thomas J. Story
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.
This recipe, and others like it, can be found in the article “It’s Peak Strawberry Season—Here’s How to Make the Most of It.”
How to Make It
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
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).
Ingredients
2 1/2 cups chopped fresh strawberries (about 1 lb.), divided
3 tablespoons sugar
1/4 cup condensed milk (optional)
6 cups shaved ice