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Loading...A beloved Japanese summer treat featuring impossibly fluffy, snow-like shaved ice drenched in a vibrant fresh strawberry syrup. The ice melts instantly on the tongue while the sweet-tart fruit topping delivers bright, refreshing flavor in every bite.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 148 kcalCalories
- 1.5 gFat
- 0.8 gSaturated Fat
- 34 gCarbs
- 2 gFiber
- 30 gSugar
- 1.5 gProtein
- 22 mgSodium
- 135 mgPotassium
- 35 mgCalcium
- 0.5 mgIron
- 48 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the strawberry syrup
- 2 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tbsp fresh lemon juice
For the shaved ice
- 4 cups purified water, frozen into 2 solid blocks (about 4 inches square each)
- 1 cup fresh strawberries, thinly sliced for garnish
- 1/4 cup sweetened condensed milk, for drizzling
Directions
- Make the strawberry syrup: combine the strawberries, sugar, and water in a small saucepan over medium heat and bring to a gentle simmer.
- Cook for 8 to 10 minutes, stirring occasionally, until the strawberries break down and the sugar fully dissolves into a deep red liquid.
- Strain the mixture through a fine-mesh sieve, pressing firmly on the solids to extract as much flavor as possible. Discard the pulp or save it for toast. Stir in the lemon juice and chill until cold.
- Prepare the ice by freezing purified water in shallow insulated containers for at least 6 hours or overnight until rock solid and clear of bubbles.
- Using a Japanese kakigori machine or a high-speed blender with a fine shave attachment, shave the ice blocks into fluffy, snow-like flakes, working quickly so the ice does not melt.
- Mound the shaved ice generously into four chilled bowls, shaping it into tall soft peaks with a spoon or paddle.
- Drizzle the chilled strawberry syrup liberally over each mound, letting it cascade down the sides and soak into the ice.
- Top with sliced fresh strawberries and a ribbon of sweetened condensed milk. Serve immediately with a long-handled spoon before the ice begins to melt.
Cook’s Notes
- For the lightest, driest texture use a dedicated kakigori machine that shaves rather than crushes the ice.
- Make a double batch of syrup and refrigerate leftovers in a sealed jar for up to one week, or freeze into cubes for the next batch.
- Choose very ripe, fragrant strawberries for the most intensely flavored syrup; underripe fruit will taste flat.
- For extra indulgence add a scoop of vanilla ice cream, soft mochi pieces, or a spoonful of sweet red bean paste beneath the ice.
- Work fast once the ice is shaved and keep bowls chilled in the freezer so the dessert stays fluffy until served.
