Strawberry Raspado (Mexican Shaved Ice) with Chamoy and Tajín
If you grew up with raspados on hot afternoons or you're just discovering them now, this recipe brings that joy straight to your kitchen. Made with fresh strawberry syrup, fluffy shaved ice, and that irresistible combo of chamoy and Tajín, this raspado de fresa is sweet, tangy, and a little spicy—the perfect treat for cooling off. And the best part? You don’t need a fancy machine to make it. Just a few ingredients, a blender, and 20 minutes.
4 raspados
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.