Raspado de Chabacano (Apricot Syrup for Shaved Ice)

Ingredients

• 2 pounds ripe apricots or peaches
• 1 cup sugar
• Pinch of salt
• 1 tablespoon plus 1 teaspoon freshly squeezed lime juice

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    151 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 1 gram protein; 37 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 quart, or 8 to 10 servings

Preparation

1. Cut apricots into quarters, discarding pits; do not remove peels. Combine in a pot with sugar and 1 1/2 cups water. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender. Let cool at least 30 minutes, then purée in a blender, in batches if needed. Add salt and lime juice and blend until smooth. Strain and discard solids, and refrigerate syrup until completely chilled, at least 2 hours.
2. Pour about 1/2 cup syrup over 1 cup shaved ice. Or, freeze syrup into cubes or a block, then put through the shaver.

• If you do not have an ice shaver, pour syrup into a metal baking pan and put in freezer. Each hour or so, stir frozen bits and liquid with a sturdy fork, until there is a mix of fine and large ice crystals. If mixture freezes solid, leave at room temperature for 10 to 15 minutes, then scrape and stir again.

3 hours