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Mexican

Raspado de Fresa

A Mexican shaved ice, hand-scraped from a block and drenched in a fresh strawberry syrup sharpened with lime. Sold from carts all over Mexico on hot afternoons and eaten with a spoon before it melts.

SnacksDessertsVegetarianUnder 30 min
20 min10 prep · 10 cookEasy1202 kcalper serving
Raspado de Fresa

Method

  1. Hull 120 g of strawberries and halve them, setting aside 2 of the best-looking ones to slice for the top.
  2. Put the halved strawberries in a small saucepan with 40 g of caster sugar, 60 ml of water and 1 pinch of salt. Bring to a bare simmer over medium heat, stirring until the sugar dissolves.
  3. Simmer gently for 8 minutes, crushing the fruit against the side of the pan with a spoon so it breaks down but still leaves visible pieces. The syrup should coat the back of the spoon and run deep red.

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Per serving

1202kcal
21gprotein
260gcarbs
10gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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