Strawberry-Basil Raspado
 
MAKES 1 QUART SHAVED ICE
Ingredients
  • ¼ cup light agave nectar
  • 2 tablespoons water
  • ½ cup fresh basil leaves, divided
  • 1 pound fresh whole strawberries, hulled
  • ½ cup diced fresh strawberries
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice
  • Garnish: fresh strawberries, fresh basil leaves
Instructions
  1. In a small saucepan, bring agave, 2 tablespoons water, and ¼ cup basil to a boil over medium-high heat. Remove from heat and let cool to room temperature. Remove and discard basil.
  2. In the container of a blender, combine cooled agave syrup, remaining ¼ cup basil, whole strawberries, and citrus juices. Blend until smooth.
  3. Stir together diced strawberries and blended strawberry mixture in a 9x5-inch glass dish. Freeze until firm. Using a fork, scrape frozen mixture until flaked and fluffy. Keep frozen until ready to serve. Garnish with strawberries and basil, if desired.
Notes
KITCHEN TIP: For another option, you can make ice pops. Substitute step 3 with the following: Divide diced strawberries between ice pop molds. Pour blended strawberry mixture evenly between molds. Freeze for 30 minutes. Insert a wooden stick into center of each mold. Freeze until firm, 6 hours or overnight.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/strawberry-basil-raspado-recipe/