Mexican raspados are one of the most fun ways to have a treat or fresh fruit. This watermelon slushie recipe is my no-fuss Mexican raspado version. It is not only delicious and refreshing, but it’s also super easy to make.
About this recipe
This simple recipe is straightforward to make and mouth-watering. Made from just four ingredients – watermelon, lemon juice, and sugar – it balances sweet and tangy perfectly.
Its beautiful reddish hue will surely be the star attraction of any outdoor get-together. If you’re looking for a quick and healthy snack or an endless source of refreshment during hot summer days, this delicious watermelon raspado should be your go-to drink.
Additionally, this is one of the simplest raspados to prepare since you do not need to create a basic syrup; just blend the watermelon, and your refreshing treat is ready!
Whether sipping on your own or serving it to your guests, you’ll surely enjoy every last drop. So, don’t wait any longer! Head to the kitchen and start prepping this deliciously cool and fruity beverage that’s sure to bring a smile to your face and a chill to your bones.
What are Mexican raspados?
These are shaved iced treats served with syrup made with fresh fruits or frozen fresh fruit shaved or blended. They are also called raspa, granizado, raspadilla o yuki.
Usually, you find them in various flavors and colors on street corners throughout Mexico and paleterías. This is my recipe for easy, quick, and simplified watermelon raspado or raspado de sandía; everything is done in one step.
watermelon raspado ingredients
- Watermelon. Peeled, seeded and cut into big chuncks.
- Lemon juice, use lime or lemon.
- Agave syrup, sugar or maple syrup, or your favorite sweetener.
- Mint is optional, totally, but it makes it more refreshing.
How to make watermelon raspados without shaved ice
- Blend the cubed watermelon with the lime or lemon juice and the sweetener of your choice. Add mint leaves if you wish.
- Blend until everything is mixed and well combined.
- Pour this watermelon juice into a shallow, freezer-safe dish. Freeze the mixture for about 30 minutes or until it begins to set around the edges. Stir the icy portions into the middle of the pan and return to the freezer until completely set.
- When you’re ready to serve, scrape a fork across the top of the granita to create a ‘shaved ice’ effect, and scoop the granita into serving glasses or bowls.
How to make watermelon raspado with shaved iced
Watermelon syrup: Blend the watermelon with lime juice, a sweetener of your choice, and mint if using. Set aside.
Shave the ice: If you have an ice shaver, use it to shave your ice. You can use a blender or food processor if you don’t have an ice shaver. Just pulse the ice until it’s crushed to a snow-like consistency.
Assemble the Raspados: Scoop the shaved ice into a cup or bowl, then pour your fruit syrup over the top. You can add as much or as little syrup as you prefer.
Additional toppings
Sweetened Condensed Milk: A popular addition to raspados is a drizzle of creamy and sweet topping over the shaved ice and syrup. This enhances the overall flavor of the raspado.
Fruit: Adding a bit of fresh fruit on top as well. It not only adds color and freshness but also provides a textural contrast.
Chili Powder and Lime: For a sweet and spicy version, sprinkle chili powder or Tajin over the top and finish with fresh lime juice. These will taste amazing with chamoy.
How to serve
Presentation: Use a spoon or a straw (or both!) to serve. If you’re serving at a party, you might also consider using colorful cups or bowls to make your raspados look even more inviting.
Serve Immediately: Raspados are best enjoyed immediately after preparation, as the ice will start to melt.
Tips for The perfect raspado
Nothing screams summer like a tall glass of freshly made watermelon raspado. Preparing the perfect watermelon slushie is simple, but there are some essential tips to remember to ensure yours turns out just right.
Make sure the watermelon you select is ripe and sweet, as this will make a big difference in the flavor of the slushie. Choose organic watermelon if you can.
Watermelon raspado (slushie)
Equipment
- blender
Ingredients
- 3 cups watermelon
- 1 tablespoon lemon juice
- 1 tablespoon of agave syrup or to taste
- 5 mint leaves optional
Instructions
With shaved iced
- Watermelon syrup: Blend the watermelon with lime juice, a sweetener of your choice, and mint if using. Set aside.Shave the ice: If you have an ice shaver, use it to shave your ice. You can use a blender or food processor if you don't have an ice shaver. Just pulse the ice until it's crushed to a snow-like consistency.Assemble the Raspados: Scoop the shaved ice into a cup or bowl, then pour your fruit syrup over the top. You can add as much or as little syrup as you prefer.
Without an ice shaver
- Blend the cubed watermelon with the lime or lemon juice and the sweetener of your choice. Add mint leaves if you wish. Blend until everything is mixed and well combined. Pour this watermelon juice into a shallow, freezer-safe dish. Freeze the mixture for about 30 minutes or until it begins to set around the edges. Stir the icy portions into the middle of the pan and return to the freezer until completely set.Serve. When you're ready to serve, scrape a fork across the top of the granita to create a 'shaved ice' effect, and scoop the granita into serving glasses or bowls.
Notes
Additional toppings
Sweetened Condensed Milk: A popular addition to raspados is a drizzle of creamy and sweet topping over the shaved ice and syrup. This enhances the overall flavor of the raspado. Fruit: Adding a bit of fresh fruit on top as well. It not only adds color and freshness but also provides a textural contrast. Chili Powder and Lime: For a sweet and spicy version, sprinkle chili powder or Tajin over the top and finish with fresh lime juice. These will taste amazing with chamoy.How to serve
Presentation: Use a spoon or a straw (or both!) to serve. If you’re serving at a party, consider using colorful cups or bowls to make your raspados look even more inviting. Serve Immediately: Raspados are best enjoyed immediately after preparation, as the ice will melt.Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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