Raspados are sold by street hawkers, particularly in warm climates, where they are especially refreshing. The vendors pour colorful sweet syrups over shaved ice, and the flavors vary depending on which fruits grow locally (although some vendors use artificial flavors). This tangerine ice has a naturally refreshing fruitiness. You can substitute any other citrus, or combination of citrus, and can add up to 1 cup of sugar if the fruit is tart.

　　

Ingredients

makes 1 quart

　　4 cups freshly squeezed tangerine juice

　　3/4 cup sugar

　　1 teaspoon freshly squeezed lime juice

　　1/2 teaspoon salt

　　

Step 1

Combine 1 cup of the tangerine juice with the sugar in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat and add the remaining 3 cups tangerine juice, the lime juice, and the salt. Mix well and pour into a shallow pan.

　　

Step 2

Put in the freezer and check on it in about 1 hour. Once the edges start to freeze, scrape lightly with a fork and continue freezing. Check the ice every hour, scraping with a fork each time, until completely frozen. If the ice crystals are too large, leave at room temperature for 15 to 20 minutes, or until it begins to melt again, and then freeze as before.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.