Serves 4 / 30 minutes
2 1/2 cups chopped fresh strawberries (about 1 lb), divided
3 T sugar
1/4 cup condensed milk (optional)
6 cups shaved ice
- Put 2 cups strawberries in a medium saucepan with 1 cup water and the sugar. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until sugar dissolves and strawberries are soft, about 2 minutes. Remove from heat and let cool until no longer steaming hot, about 10 minutes.
- Pour cooked strawberries and syrup into a blender or food processor and puree until smooth. Let cool completely (you can put in refrigerator to speed things up).
- For each raspado, fill a 12- to 14-ounce cup or glass halfway with shaved ice and pour in about 1/3 cup strawberry syrup. Fill cup with more shaved ice and pour in another 1/3 cup syrup. Top with 2 T chopped strawberries and pour on 1 T condensed milk if you like. Serve with a spoon and/or fat straw.