Raspados for your Quinceanera Guests
A raspado is the Mexican version of a snow cone. These delicious treats are made up of shaved iced that is drizzled with various flavors such as tamarind, bubble gum and pineapple. Raspados can be enjoyed during any season but are particularly great during hot days and can be a great item if served during your Quinceanera reception.
Lucky for you, The National Honey Board and Lauda Flores, owner of Sno-Con Amor and creator of exotic raspados, share some recipes that combine traditional Latino flavors such as tamarind (tamarindo) and hibiscus (jamaica) with the pure sweetness of honey. I’m sure your Quinceanera guests will enjoy!
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Raspberry Delight with Tamarind and Honey
Ingredients:
6 tablespoons of honey
8 pods of tamarind
2 cups of water
4 portions of frappe ice
Preparation: Wash the tamarind pods and remove the shells. Next, extract the pulp and put it in a pot of water. When the pot is at its boiling point, stir in two tablespoons of honey into the mixture. Once the ingredients are all mixed, turn off the heat and let cool. Place it in a refrigerator for a day. Finally, put the tamarind mixture over some frappe ice and add the remaining honey for a delicious treat.
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Honey Mojito-Inspired Raspado
Ingredients:
6 tablespoons of honey
¼ cup of lemon juice
10 organic mint leaves (add extras if you would like to garnish your drink)
1 ¾ cup of water
4 portions of frappe ice
Preparation: Mix the honey, water and mint leaves in a pot and bring to a boil. Make sure to stir the mixture often in order to let all of the flavors and ingredients infuse together. Shut off the heat and allow the pot to cool. Next, drain the mixture through a colander while adding the lemon juice. Leave the mixture in a refrigerator for a day. Once you are ready to eat, drizzle the mixture over the frappe ice.
For more information on honey and other recipes, check out www.mielpura.org.
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