Just say the word granizado to a Cuban, raspado to a Mexican, piragua to a Puerto Rican or frio-frio to a Dominican and what you generally get back is a broad smile dripping with nostalgia. However you refer to these fruit-flavored shaved ice concoctions—Latino versions of a snow cone—they unfailingly to take people to a different time and place. Maybe it’s because, in our collective memories, they were always scooped up by a humble ice cream man pushing a cart through el barrio. Or maybe it’s because they’re made using our beautiful, fresh native fruits–mango, papaya, tamarindo–forgoing modern processed flavors. Or maybe it’s just because they transport us to simpler days.
For more great Latino summer recipes, click here.
Whatever the reason, granizados, raspados and piraguas are also an easy way to cool down on a hot summer day. The heat wave that’s gripped the country has brought forth all sorts of homemade, artisanal ice cream concoctions. Many of them, however, require special equipment. The recipes I’m sharing today—one for a coconut-lime granizado, the other for a mango one—do not. All you need is a freezer, a fork and a few hours.
Coconut-Lime Granizado
1/2 cup granulated sugar
1 13.5 oz can of coconut milk
1/4 cup grated coconut or coconut flakes
1 tsp vanilla extract
1 T fresh lime juice
Pinch of salt
Sprig of mint or diced fruit, for garnish
1. Start by making a simple syrup. In a small saucepan over medium heat, combine the sugar with a half cup of water. Bring to a boil and lower heat. Simmer until sugar is completely dissolved, being careful not burn. Remove from the heat and allow to cool completely. Pour syrup into a small jar or lidded container and place in refrigerator until it’s very cold.
2. Once syrup is ready, whisk together coconut milk, grated coconut, vanilla and lime juice. Whisk in the syrup, making sure mixture is completely smooth. Pour into a large medium or large but shallow baking dish and cover with plastic wrap. Place in freezer for one hour.
3. Remove from freezer. Using a fork, scrape the crystals that are starting to form on the sides, dragging them to unfrozen center. Return to freezer and do this again every 30 minutes until the entire mixture is flaky and slushy.
4. When you’re ready to serve, take the granita out of freezer and let it sit at room temperature for about 5 minutes so it softens slightly. Serve in a small bowl or glass, and garnish with a sprig of mint or diced fresh fruit such as kiwi or strawberries.
Mango granizado (Photo/Betty Cortina)
Mango Granizado
1/2 cup granulated sugar
1 1/2 cup mango pulp
Juice of 1/2 lime
Pinch of salt
Sprig of mint or diced fruit, for garnish
1. Start by making a simple syrup. In a small saucepan over medium heat, combine the sugar with a half cup of water. Bring to a boil and lower heat. Simmer until sugar is completely dissolved, being careful not burn. Remove from the heat and allow to cool completely. Pour syrup into a small jar of lidded container and place in refrigerator until it’s cold.
2. Once syrup is ready, pour into a blended. Add the mango pulp, lime and salt and puree until smooth. Pour into a large medium or large but shallow baking dish and cover with plastic wrap. Place in freezer for one hour.
3. Remove from freezer. Using a fork, scrape the crystals that are starting to form on the sides, dragging them to unfrozen center. Return to freezer and do this again every 30 minutes until the entire mixture is flaky and slushy.
4. When you’re ready to serve, take the granita out of freezer and let it sit at room temperature for about 5 minutes so it softens slightly. Serve in a small bowl or glass, and garnish with a sprig of mint or diced fresh fruit such as kiwi or strawberries.
