About This Recipe
A raspado (also called raspa, granizado, or raspadilla) is a Mexican shaved ice treat made with fresh fruit syrup poured over crushed or shaved ice. You find them in every color and flavor at street corners and paleterías all over Mexico.
This watermelon version is one of the simplest raspados to make because the fruit is so naturally sweet and juicy that you don’t even need to cook a syrup — just blend, freeze, and scrape. I’m giving you two methods: one with shaved ice and one without (the easier one).
Ingredients
- Watermelon. Peeled, seeded, and cut into big chunks. Choose a ripe, sweet watermelon — it makes all the difference.
- Lime or lemon juice. Brightens the flavor and balances the sweetness.
- Sweetener. Agave syrup, sugar, or maple syrup. You may not need much depending on how sweet your watermelon is.
- Fresh mint. Optional but it makes the raspado taste even more refreshing.
How to Make Watermelon Raspados Without an Ice Shaver
This is the easiest method — everything happens in the blender and freezer.
- Blend. Blend the cubed watermelon with lime juice, sweetener, and mint leaves if using. Blend until smooth.
- Freeze. Pour into a shallow, freezer-safe dish. Freeze for about 30 minutes until icy around the edges.
- Scrape and repeat. Stir the icy edges into the center. Return to the freezer. Repeat every 30 minutes until the whole mixture is frozen and flaky.
- Serve. Scrape a fork across the top to create the shaved ice texture. Scoop into glasses or bowls.
How to Make Watermelon Raspados with Shaved Ice
If you have an ice shaver or want the classic street-style raspado experience:
- Make the syrup. Blend the watermelon with lime juice, sweetener, and mint if using. Strain if you want a smooth syrup. Set aside.
- Shave the ice. Use an ice shaver, or pulse ice in a blender or food processor until it reaches a snow-like consistency.
- Assemble. Scoop shaved ice into cups or bowls. Pour the watermelon syrup over the top. Add as much or as little as you like.
Toppings and Variations
- Chamoy + Tajín. Drizzle chamoy and sprinkle Tajín for a sweet, salty, and spicy version. This is how you’d find them on the street.
- Condensed milk. A drizzle of sweetened condensed milk makes it extra creamy and indulgent.
- Fresh fruit. Add diced mango, strawberries, or more watermelon on top for color and texture.
- Chile powder and lime. A squeeze of fresh lime and a dusting of chile powder is the classic Mexican finish.
Tips for the Perfect Raspado
- Pick a ripe watermelon. The sweeter the watermelon, the less sweetener you need. Knock on it, it should sound hollow.
- Don’t over-blend the ice. You want a snow-like texture, not water. Pulse in short bursts.
- Serve immediately. Raspados melt fast. Have everything ready before you assemble.
- For a boozy version, add a splash of mezcal or tequila to the syrup before pouring over ice.
Storage
The watermelon base (blended, before freezing into raspado texture) keeps in the fridge for up to 2 days or in the freezer for up to 1 month. When ready to serve, let it thaw slightly and scrape with a fork, or re-blend with a splash of water. Once assembled with shaved ice, serve immediately — it doesn’t keep.
More Mexican Frozen Treats
- Watermelon paletas frozen popsicles with fresh watermelon.
- Mangonada mango slushie with chamoy and Tajín.
- Melon paletas with mint, refreshing cantaloupe popsicles.
- Lemon pie paletas, creamy lemon popsicles.
- Pepinadas frozen cucumber snack with chamoy.
Frequently Asked Questions
Watermelon Raspado (Mexican Shaved Ice)
Equipment
- Shallow freezer-safe dish
Ingredients
- 3 cups watermelon peeled, seeded, and cut into chunks
- 1 tablespoon lime or lemon juice
- 1 tablespoon agave syrup sugar, or maple syrup (or to taste)
- 5 mint leaves optional
Instructions
Without an ice shaver (easiest method)
- Blend. Blend the watermelon with lime juice, sweetener, and mint leaves if using. Blend until smooth.
- Freeze. Pour into a shallow, freezer-safe dish. Freeze for about 30 minutes until icy around the edges.
- Scrape and repeat. Stir the icy edges into the center and return to the freezer. Repeat every 30 minutes until the whole mixture is frozen and flaky.
- Serve. Scrape a fork across the top to create a shaved ice texture. Scoop into glasses or bowls.
With shaved ice machine maker
- Make the syrup. Blend the watermelon with lime juice, sweetener, and mint if using. Strain if you want a smooth syrup. Set aside.
- Shave the ice. Use an ice shaver, or pulse ice in a blender or food processor until it reaches a snow-like consistency.
- Assemble. Scoop shaved ice into cups or bowls. Pour the watermelon syrup over the top. Add as much or as little as you like.
Notes
- Chamoy + Tajín: Drizzle chamoy and sprinkle Tajín for a sweet, salty, and spicy version. This is how you’d find them on the street.
- Condensed milk: A drizzle of sweetened condensed milk makes it extra creamy and indulgent. In a pinch you could use coconut caramel sauce.
- Fresh fruit: Add diced mango, strawberries, or more watermelon on top for color and texture.
- Chile powder and lime: A squeeze of fresh lime and a dusting of chile powder is the classic Mexican finish.
- Boozy version: Add a splash of mezcal or tequila to the syrup.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.