Recipe and photo courtesy of California Strawberry Commission
www.californiastrawberries.com
For the Raspado:
6-8 cups of ice
For the Strawberry Syrup:
2 c. strawberries stemmed and rinsed
½ c. sugar
For the Chamoy Sauce:
¾ c. dried apricots
1½ c. boiling water
2 T. cane sugar
2 T. apple cider vinegar
4 T. lime juice
1½ T. ancho chili powder or more if you like it very spicy
½ t. of sea salt
For serving:
Diced strawberries
Tajin chile powder
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 chile powder.