Raspado de Orejones

1. 1

   Combine the water and sugar in a saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.

2. 2

   If using a vanilla bean, scrape the seeds into the syrup, then add the pod.

3. 3

   Bring to a boil over medium heat.

4. 4

   Boil for 5 minutes, then let cool completely.

5. 5

   If using vanilla extract, stir it in at this point.

6. 6

   Meanwhile, put the apricots in a small saucepan and cover with water.

7. 7

   Bring to a boil over medium heat.

8. 8

   Let cool for 10 minutes, then drain the apricots.

9. 9

   Discard the vanilla bean pod.

10. 10

    Put the syrup, half of the apricots, and the lime juice in a blender and blend until smooth.

11. 11

    Refrigerate until completely chilled.

12. 12

    Coarsely chop the rest of the apricots.

13. 13

    For each serving, mound about 1 cup of shaved ice in a serving dish.

14. 14

    Drizzle 6 to 8 tablespoons of the apricot syrup over the ice, and scatter 1 tablespoon chopped apricots and 1 tablespoon pistachios over the top.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.