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Strawberry-Basil Raspado

MAKES 1 QUART SHAVED ICE
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Ingredients Method Notes

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

Method
 

  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.