Glorias are a typical dessert in Veracruz. Traditionally, they use a syrup made from grosellas, a small red fruit similar to a red currant. Since it’s hard to find grosellas outside of Mexico (but by all means use them if you have access!), I used the syrup from the Raspado Rojo as a successful alternative. However, you can also use red currant marmalade by thinning the marmalade with a bit of water and cooking it over low-medium heat until you obtain a light syrup consistency (you can blend it if it’s chunky). I was quite surprised that I liked this concoction because I’d imagined it was going to be super sweet—but the ice helped balanced everything out.

　　

Ingredients

serves 6

　　3 ripe bananas

　　2 tablespoons pure vanilla extract

　　Shaved ice

　　2 1/2 cups condensed milk

　　2 1/2 cups raspado rojo syrup (page 68)

　　Freshly ground Mexican cinnamon, to taste (optional)

　　

Step 1

Peel the bananas and cut them in half crosswise. Put one half in the bottom of each glass then mash with a fork. Pour 1 teaspoon of the vanilla over each and stir to combine.

　　

Step 2

Place about 1 cup of shaved ice on top of the banana mixture in each cup, then divide the condensed milk among the glasses, pouring gently. Pour the syrup over top and sprinkle with the cinnamon.

　　Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.