Japanese · Dessert
Cherry Blossom Shaved Ice
A pale pink, delicately sweet Japanese kakigori built from a strawberry-lemon syrup frozen and repeatedly scraped into fine, fluffy ice crystals, finished with a trickle of condensed milk reminiscent of sakura season.
$0
10 minsPrep
5 minsCook
255 minsTotal
EasyLevel
Nutrition per serving
92Calories
0.8gProtein
0.8gFat
21gCarbs
20.5gSugar
0.3gFiber
12mgSodium
3mgChol
0.5gSat Fat
56mgPotassium
28mgCalcium
0.1mgIron
0mcgVitamin B12
8.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Asahi Super Dry Beer
local
Ramune (Lychee)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Dissolve the sugar-white into the hot water, stirring until fully clear, then let the syrup cool to room temperature.
2
Blend the strawberry to a smooth puree, pass it through a sieve to remove seeds, then stir the puree and lemon juice into the cooled syrup.
3
Add a drop or two of pink food colouring until the liquid reaches a pale cherry-blossom hue.
4
Pour the mixture into a shallow freezer-safe tray (about 350ml) in a layer no thicker than 2cm.
5
Freeze for 1 hour, then scrape the surface with a fork every 30-40 minutes to break up ice crystals, repeating for 3-4 hours until the whole tray is light, fluffy shaved ice.
6
Pile the shaved ice into two chilled glasses or bowls, 2 scoops each.
7
Drizzle the chilled condensed milk over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Water, boiled then cooled
- 30g30g Sugar White, dissolved into syrup
- 25g25g Strawberry, pureed and strained
- 6g6g Lemon Juice, freshly squeezed
- 1g1g Food Colouring, pink shade, a few drops
- 18g18g Condensed Milk, chilled for drizzling, 1
