Mexican · Dessert
Guava Ice
A Mexican-style raspado-inspired water ice built from pureed papaya standing in for guava's soft, musky sweetness, cut with lime and lightly sweetened, then hand-scraped into loose, fluffy crystals rather than churned smooth. It is rustic, icy and intensely fruity, closer to a street-cart granita than a creamy sorbet.
$0
10 minsPrep
5 minsCook
225 minsTotal
EasyLevel
Nutrition per serving
80Calories
0.2gProtein
0.1gFat
20.6gCarbs
19.1gSugar
0.7gFiber
3mgSodium
0mgChol
0gSat Fat
77mgPotassium
8mgCalcium
0.1mgIron
0mcgVitamin B12
25.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Corona Extra
local
Jamaica (Agua de Jamaica)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Peel and deseed the papaya, then blend the flesh with the lime juice until completely smooth.
2
In a small pan, warm the water with the sugar over low heat, stirring until the sugar fully dissolves, then remove from the heat and let the syrup cool to room temperature.
3
Stir the cooled syrup into the fruit puree and pour the mixture into a shallow tray or tub (about 350ml / 12 fl oz).
4
Freeze for 1 hour, then scrape the surface with a fork to break up the forming ice crystals.
5
Return to the freezer and repeat the scraping every 45 minutes for the next 2-3 hours, until the whole mixture is a light, fluffy, pale-pink mass of ice flakes.
6
Scrape into chilled glasses or bowls and serve at once, straight from the freezer.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Water,
- 32g32g Sugar White,
- 10g10g Lime Juice, freshly squeezed,
- 78g78g Papaya, peeled, deseeded, pureed (standing in for the fibrous fresh guava flesh, which the palette lacks, to recreate its soft pink sweetness),
