Heather (girlichef) made us a grown-up treat...a Lemon Drop Granita made with vodka! But whenever I think of summer and icy treats, I think of the summers I spent when I was 4, 5, and 6 years old in San Luis, Sonora and Nieves Raspadas (snow cones), also known as Raspados. I don't remember eating much else, besides my beloved Huevos con Chorizo, all summer long. I must've eaten at least 3 nieves raspadas a day. And who could blame me? Nieves Raspadas are sweet, cool, and refreshing, and they were just the thing to help a little kid beat the glaring heat of the Sonoran desert.
Back then my favorite almíbares (syrups) for nieves raspadas were strawberry and tamarindo. To this day, I still love those two flavors, but now that I'm all grown up I have a new favorite...Almíbar de Jamaica (Hibiscus Flower syrup). It's sweet and kind of tart, with subtle floral undertones. And it's such a pretty shade of bright magenta.
I love Nieves Raspadas SO much, I'm going to be dedicating a full week to them on the blog starting this Monday, June 24th.
Almíbar de Jamaica para Nieve Raspada
(Hibiscus Flower Syrup)
- 1/2 cup dried hibiscus flowers
- 2 cups water
- 4 cups sugar
Combine the dried hibiscus flowers with the water and sugar in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat and let cool to room temperature. Spoon 3 to 4 tablespoons of syrup over a cup of shaved or crushed ice. Enjoy!!!
Don't forget to visit Girlichef's blog to check out her Lemon Drop Granita. And be sure to tune into my Cocina next week, as I'll be sharing more recipes for Nieves Raspadas.