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Recipe courtesy of Marcela Valladolid

No Fuss Mexican Ice (Raspado)

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  • Level: Easy
  • Total: 8 hr 13 min
  • Prep: 10 min
  • Inactive: 8 hr
  • Cook: 3 min
  • Yield: 8 servings
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Ingredients

Syrup:

Raspado:

Directions

  1. Syrup: In a small pot, bring the water and sugar to a boil over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved. Remove from the heat and cool slightly.
  2. Raspado: Add the strawberries, mango, orange zest, chiles, and simple syrup to a blender and blend until smooth. Cool completely. Pour the mixture into a 9 by 13-inch pan. Freeze until firm, at least 8 hours or overnight.
  3. Scrape with a fork and spoon into small glasses or cups and serve immediately.

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