About this recipe
This homemade raspado recipe brings all the flavor and fun of a traditional Mexican street treat into your kitchen. With fresh strawberry syrup, shaved ice, and a spicy-salty finish of chamoy and Tajín, this dessert is everything you crave on a hot day—sweet, tangy, refreshing, and just a little spicy.
Why you’ll love this recipe
- It’s super easy to make with just a few ingredients.
- No special machine required (but we’ll talk about options).
- It’s refreshing, naturally sweetened, and totally customizable.
- The spicy chamoy and Tajín combo makes it feel like a fiesta in a cup.
- It brings back memories of summers in Mexico—but you can enjoy it anywhere!
Ingredient Notes
- Strawberry Syrup: Use homemade or store-bought, but fresh is best!
- Shaved Ice: You don’t need fancy equipment—see tips below.
- Chamoy: A salty-sweet-spicy Mexican sauce made from pickled fruit. Adds a bold, tangy contrast to the sweet strawberries.
- Tajín
- Fresh Strawberries (optional)
How to Make Strawberry Raspados
- Prep the strawberry syrup
- Shave the ice using one of these methods:
- Manual or electric ice shaver: Best for soft, snow-like texture.
- Food processor or blender: Pulse 2 cups of ice at a time for best control.
- Rolling pin + sealed bag: Crush to desired texture.
- Cheese grater: In a pinch, but be careful with your fingers!
- Assemble the raspado:
- Serve immediately with a spoon, a straw, and maybe a napkin—it gets messy in the best way.
Variations
- Tamarindo twist: Swap the strawberry syrup for tamarind syrup and top with extra chamoy and lime juice.
- Change the fruit: Try mango, pineapple, watermelon, coconut, or tamarind.
- Make it creamy: Add a drizzle of sweetened condensed milk.
- Add candy toppings: Like gummy bears, tamarind candies, or sour belts for a classic Mexican candy shop feel.
Homecook to Homecook Tips
- Taste before topping with Tajín—some like it mild, others like it loaded. Start small!
- Use clear ice blocks if possible. Freeze water slowly in a cooler or covered container to get clear, solid ice that shaves better.
- Don’t let the ice sit out too long before shaving—super cold ice shaves finer.
- Make syrup in advance and store it in the fridge for up to 1 week. It’s also great on pancakes or over yogurt.
Strawberry Raspado (Mexican Shaved Ice) with Chamoy and Tajín
Equipment
- Shaved Ice Maker
Ingredients
For the shaved ice
- 6 –8 cups shaved ice see notes below for tips and tools
For the strawberry syrup
- 2 cups fresh strawberries hulled
- ½ cup sugar
To serve
- Chamoy sauce to taste
- Chopped strawberries for topping
- Tajín for sprinkling
Instructions
Make the syrup:
- In a blender, combine the strawberries and sugar. Blend until completely smooth. You can strain it if you prefer a thinner syrup. Set aside.
Shave the ice:
- Use a blender, food processor, manual, or electric ice shaver to create fine, fluffy shaved ice. (See tips below.)
Assemble the raspados:
- Divide the shaved ice among 4 cups or bowls. Pour strawberry syrup generously over the ice.
Add toppings:
- Drizzle chamoy over each serving, then sprinkle with Tajín. Finish with a handful of chopped strawberries on top.
- Serve immediately with a spoon and straw. Enjoy!
Notes
- Best shaved ice: Clear, solid ice shaves better than cloudy homemade ice.
- For fluffier texture, keep your ice super cold and work in batches.
- No ice shaver? Try a food processor, blender (pulsing in short bursts), or the sealed bag + rolling pin method.
- Syrup storage: The strawberry syrup can be made ahead and stored in the fridge for up to 1 week.
- Variation ideas: Swap strawberries for mango, tamarind, pineapple, or watermelon. You can also add sweetened condensed milk for a creamy twist.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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