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Title: Raspado Rojo (Red Shaved Ice)
Categories: Desserts, Mexican
Yield: 6 Servings

6 Pomegranates
2 c Sugar
2 c Water
2 tb Corn syrup
Shaved or crushed ice

Similar ices made with grenadine are found all over Mexico, but
grenadine is usually made with artificial flavors and colors. I
wanted to include a recipe using fresh pomegranates because it's
really tasty. You can clean an extra pomegranate and sprinkle the
seeds on top of each serving for a lovely garnish.

Cut the pomegranates into quarters and remove the seeds. Put the
seeds in a saucepan, add the sugar, and muddle to extract the
pomegranate flavor and form a puree. Stir in the water and corn
syrup. Cook over medium heat, stirring, until the mixture is
simmering and the sugar has dissolved. Lower the heat and simmer,
stirring occasionally, for 10 minutes. Let cool to room temperature.
Strain through a fine-mesh sieve.

For each serving, mound about 1 cup of shaved ice in a serving dish.
Drizzle 6 to 8 tb of the pomegranate syrup over the ice and serve
immediately.

Note: The syrup color will vary depending on the pomegranate's
ripeness. For a little extra color and fruitiness, coarsely chop 1 pt
strawberries and mix with 1/2 c sugar. Let sit until the sweet juices
are extracted, 30 to 40 minutes. Mix the strawberry juices with the
cooled syrup (and use the strawberries for topping, if you like.)

Recipe by Fany Gerson

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