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Wednesday, June 1, 2011

Raspado: An Easy Mexican Dessert




Photo by Zack Popovsky   




Raspado:  An Easy Mexican Dessert
by Victoria Challancin


The word raspado comes from the Spanish verb raspar, which means to scrape.  This makes sense once you have seen the snow cones of Mexico, sold from carts on the streets all over the country, of scraped ice flavored with a variety of syrups.  This particular raspado is similar to an Italian granita--and it is easy to prepare, easy to vary (try using only strawberries, as in the photo above, or pure mangoes for a special touch--or pineapple!), and soooooo easy to consume.  Makes a great palate cleanser as well!  The touch of chile isn't overpowering, rather, it makes an interesting background note that compliments the flavor of the strawberry.  Garnis with mint or additional orange peel if desired for a pretty presentation.

Here is a version by Marcela Valladolid that I tested for her as a part of her second season of Mexican Made Easy for Food Network.  She rightly calls it "no fuss," as it is truly simple to prepare.



No Fuss Mexican Ice 
Raspado
(Recipe by Marcela Valladolid)
Yield: 8 servings

Prep         10 min                  Inactive   8 hr 0 min                  Cook         3 min

Ingredients

Syrup:
1/4 water
1/4 sugar

Raspado:
3 cups roughly chopped fresh strawberries
2 mangos, peeled and roughly chopped
1 tablespoon orange zest
2 serrano chiles, seeds and veins removed, diced

Directions
Syrup: In a small pot, bring the water and sugar to a boil over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved. Remove from the heat and cool slightly.

Raspado: Add the strawberries, mango, orange zest, chiles, and simple syrup to a blender and blend until smooth. Cool completely. Pour the mixture into a 9 by 13-inch pan. Freeze until firm, at least 8 hours or overnight.
Scrape with a fork and spoon into small glasses or cups and serve immediately.


Enjoy!




Victoria Challancin
Flavors of the Sun
San Miguel de Allende, Mexico


©Victoria Challancin.  All Rights Reserved.
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1 comment:

Lorraine @ Not Quite Nigella said...

I can't wait til it gets warm again and I can try this! It looks scrumptious and refreshing!