How to Make Shave Ice | Tasting Table Recipe
Prep Time:
30 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • :::For the Strawberry Syrup: :::
  • 16 ounces strawberries, hulled and quartered
  • ⅓ cup sugar
  • :::For the Macerated Blueberries: :::
  • 1 pint blueberries
  • 2 tablespoons cassis
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 14-ounce can coconut milk
  • 3 over-ripened bananas
  • :::For the Shave Ice: :::
  • 4 glasses, chilled
  • 4 cups of shaved ice 
  • ½ cup unsweetened coconut flakes, toasted
Directions
  1. Make the strawberry syrup: In a medium saucepan over medium heat, combine the strawberries and sugar and bring to a simmer. Using a wooden spoon, stir the strawberries until they just start to break down and release their juices, about 10 minutes. Transfer to a nonreactive bowl and add the orange blossom water. Set aside in the refrigerator to chill.
  2. Make the macerated blueberries: In a medium bowl, stir together the blueberries, cassis, sugar and lemon juice. Let stand at room temperature while you make the coconut syrup, stirring every minute or so.
  3. Make the banana-coconut milk: In a blender, combine the coconut milk and bananas and blend until completely smooth. Transfer to a nonreactive bowl and set aside to chill in the refrigerator. (Note: The strawberry syrup, macerated blueberries and coconut milk can all be made a day ahead and refrigerated until ready to use.) 4. To assemble the dessert, place a few spoonfuls of blueberries in each glass. Scoop half a cup of shaved ice in each glass. Drizzle the banana-coconut mixture over the top until it has covered the ice, about ¼ cup for each glass. Top with remaining half cup of shaved ice in each glass and a spoonful of the macerated strawberries. Garnish with the toasted coconut flakes and serve immediately.