What better summer treat than flavorful shaved ice? Serve our Strawberry-Basil Raspado in pretty dishes or use an ice mold and wooden sticks to freeze the recipe into Popsicles.
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
- 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.
- In the container of a blender, combine cooled agave syrup, remaining ¼ cup basil, whole strawberries, and citrus juices. Blend until smooth.
- 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.
3.5.3251
Discover seasonal recipes, inspiring style ideas, and more by ordering your Southern Lady print subscription and digital subscription today!
