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4.67 from 3 votes

Strawberry Raspado with Homemade Chamoy Sauce

Prep Time30 minutes
Total Time30 minutes
Servings: 4 Raspados
Calories: 239kcal

Ingredients

For the raspado:

  • 6-8 cups of ice

For the strawberry syrup:

  • 2 cups strawberries stemmed and rinsed
  • 1/2 cup sugar

For the chamoy sauce:

  • ¾ cup dried apricots
  • 1 ½ cup boiling water
  • 2 Tbsp cane sugar
  • 2 Tbsp apple cider vinegar
  • 4 Tbsp lime juice
  • 1 ½ Tbsp ancho chili powder or more if you like it very spicy
  • ½ tsp of sea salt

For serving:

  • Diced strawberries
  • Tajin chili powder

Instructions

  • Blend the strawberries and sugar until smooth. Set aside.
  • Boil water in a pot and then remove from heat. Soak the dried apricots in the boiling water until the water cools, about 20 minutes.
  • Add the apricots and soaking water mixture to the blender with the sugar, vinegar, lime juice, chili powder, and salt.
  • Blend until smooth. Mixture should have a thick consistency.
  • Shave the ice with a shaved ice machine or set a clean blender to the “crush” setting and shave a couple of ice cubes at a time. Divide into 4 cups.
  • Pour the strawberry syrup over the shaved ice and finish with a drizzle of chamoy sauce and some tajin chili powder.

Nutrition

Serving: 1  Cup | Calories: 239kcal | Carbohydrates: 60g | Protein: 2g | Fat: 1g | Sodium: 578mg | Fiber: 5g | Sugar: 53g | Vitamin C: 58mg