No Fuss Mexican Ice (Raspado)

1. 1

   Syrup: In a small pot, bring the water and sugar to a boil over medium-high heat.

2. 2

   Cook, stirring constantly, until the sugar is completely dissolved.

3. 3

   Remove from the heat and cool slightly.

4. 4

   Raspado: Add the strawberries, mango, orange zest, chiles, and simple syrup to a blender and blend until smooth.

5. 5

   Cool completely.

6. 6

   Pour the mixture into a 9 by 13-inch pan.

7. 7

   Freeze until firm, at least 8 hours or overnight.

8. 8

   Scrape with a fork and spoon into small glasses or cups and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.