Raspado Rojo
Rojo means “red,” and this syrup gets its name from the vibrant color of fresh pomegranates. Similar ices made with grenadine are found all over Mexico, but grenadine is usually made with artificial flavors and colors. I wanted to include a recipe using fresh pomegranates because it’s really tasty. You can clean an extra pomegranate and sprinkle the seeds on top of each serving for a lovely garnish.
The syrup color will vary depending on the pomegranate’s ripeness. For a little extra color and fruitiness, coarsely chop 1 pint strawberries and mix with 1/2 cup sugar. Let sit until the sweet juices are extracted, 30 to 40 minutes. Mix the strawberry juices with the cooled syrup (and use the strawberries for topping, if you like).
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Cut the pomegranates into quarters and remove the seeds. Put the seeds in a saucepan, add the sugar, and muddle to extract the pomegranate flavor and form a puree. Stir in the water and corn syrup. Cook over medium heat, stirring, until the mixture is simmering and the sugar has dissolved. Lower the heat and simmer, stirring occasionally, for 10 minutes. Let cool to room temperature. Strain through a fine-mesh sieve.
Step 2
For each serving, mound about 1 cup of shaved ice in a serving dish. Drizzle 6 to 8 tablespoons of the pomegranate syrup over the ice and serve immediately.
