Raspado Rojo

1. 1

   Cut the pomegranates into quarters and remove the seeds.

2. 2

   Put the seeds in a saucepan, add the sugar, and muddle to extract the pomegranate flavor and form a puree.

3. 3

   Stir in the water and corn syrup.

4. 4

   Cook over medium heat, stirring, until the mixture is simmering and the sugar has dissolved.

5. 5

   Lower the heat and simmer, stirring occasionally, for 10 minutes.

6. 6

   Let cool to room temperature.

7. 7

   Strain through a fine-mesh sieve.

8. 8

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

9. 9

   Drizzle 6 to 8 tablespoons of the pomegranate syrup over the ice and serve immediately.

No additional tips available.