We All Scream for Mexican Ice Cream!

Do I have a special treat for you today!

Yesterday I spent the morning at my suegra's house helping her prepare one of our favorite warm weather treats: Nieve Raspada!

Nieve raspada is the Mexican version of the snow cone.  But instead of using bottled sugary, high fructose syrups, we make our own almibar (syrup) with real fruit and sugar.  They're not as thick, but oh so delicious and packed with lots of natural flavor.

The almibares that I will be sharing with you today are Fresa de leche (Creamy Strawberry), Tamarindo (Tamarind), and Guayaba (Guava).  And as the warm weather continues, I'll be sharing even more almibares like Strawberry, Limón (lime), Piña (pineapple), Vanilla, Coconut, and my personal favorite Jamaica (hibiscus flower).

Making Nieve Raspada is very easy to do. The first thing you will need is ice.  Crushing a few ice cubes in a blender will work just fine.  But if you want a more authentic raspado and you happen to have a handy-dandy cepillo (ice shaver), make your own block of ice by freezing a 10x3-inch (or larger) baking pan filled with water.  Or you could do what we do and order a 1/4 block of ice from you local ice shop.

Before you start to shave the ice, be sure to place a kitchen towel underneath, to prevent the block of ice from slipping.

Scrape the cepillo in a forward motion over the block of ice. 

The inside of the cepillo will be filled with shaved ice.

Place it in a cup and top with your favorie almíbar. 

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And now for the best part...the almíbar (syrup)!

Almibar de Tamarindo (Tamarind syrup)

Ingredients:

• 1 pound Tamarind Pods (peeled)
• 3 cups water
• 6 cups sugar

Directions:
Place the tamarind pods, water and sugar in a large saucepan. 

Simmer over medium heat until the tamarind pods are cooked and tender.  Using a potato masher or the back of a spoon, crush the tamarind pods lightly.  Remove the tamarind seeds with a spoon.

Let almibar de tamarindo cool to room temperature.  Serve over crushed ice or refrigerate until ready to use.  Enjoy!!!

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Almibar de Guayaba (Guava Syrup)

Ingredients:

• 1-1/2 pounds guavas (cut in quarters)
• 2 cups water
• 6 cups sugar

Directions:
Fill a medium saucepan with the guavas, water and sugar.

Cook over medium heat until mixture thickens.

Let cool to room temperature.  Pour desired amount of almibar de guayaba over crushed ice or refrigerate until ready to use.  Enjoy!!!

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Almibar de Fresa de Leche (Creamy Strawberry Syrup)

Ingredients:

• 4 cups milk
• 2 pounds strawberries (stems removed)
• 1 cup water 
• 5 cups sugar
• lime zest (optional) 

Directions:

In a 2quart saucepan, heat the milk over medium-high heat until very hot.  Set aside and let cool to room temperature.  (You could skip this step, but you run the risk of the milk curdling when adding to the strawberry mixture.)  

Fill a medium saucepan with the strawberries, water, sugar and lime zest.  Cook over medium heat until mixture thickens.

Remove the strawberries from heat and let cool slightly.  Add enough milk (2 to 4 cups) to the strawberry mixture to reach desired consistency.  Pour desired amount of almibar de fresa de leche over crushed ice.  Enjoy!!!

*Keep all almibares refrigerated when not in use.