Vietnamese · Dessert
Vietnamese Mixed Fruit Shaved Ice
A Vietnamese-style mixed fruit shaved ice built as a lighter version of the classic chè-stall treat, using a lightly sweetened lime syrup scraped into fine ice flakes and finished with fresh watermelon, mango, strawberry and mint folded in just before serving.
$0
15 minsPrep
3 minsCook
168 minsTotal
EasyLevel
Nutrition per serving
52Calories
0.4gProtein
0.1gFat
13.2gCarbs
12gSugar
0.7gFiber
1mgSodium
0mgChol
0gSat Fat
79mgPotassium
8mgCalcium
0.2mgIron
0mcgVitamin B12
17.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Vietnamese Lager Beer
local
Lemongrass Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
In a small saucepan, combine the water, sugar and monk fruit extract and warm gently over low heat, stirring until the sugar fully dissolves, about 2 minutes — do not boil.
2
Remove from heat, stir in the lime juice, and let the syrup cool to room temperature.
3
Pour the cooled syrup into a shallow freezer-safe tray (about 350ml capacity) and freeze for 45 minutes, until ice crystals begin forming at the edges.
4
Scrape the icy edges into the centre with a fork every 30 minutes, breaking up crystals, for about 2 to 3 hours, until the whole tray is a mass of light, fluffy ice flakes.
5
Just before serving, fold the diced watermelon, mango and strawberry through the shaved ice so the fruit stays fresh and distinct rather than frozen solid.
6
Divide between two chilled bowls, scraping the ice into loose mounded scoops, scatter the chopped mint on top, and serve immediately with spoons.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g water
- 0.6 oz16g sugar white
- 0 oz1g monk fruit extract
- 0.4 oz10g fresh squeezed lime juice
- 1.2 oz35g diced small watermelon
- 1.1 oz30g diced small mango
- 1.1 oz30g diced small strawberry
- 0.1 oz2g finely chiffonade mint
