We are enjoying the summer glory days here in upstate NY. Days are longer, evenings are gorgeous, the farm harvest is full of fruit and is berries season. We are just at the very end almost past strawberry season but that’s no reason to stop enjoying them because there are a lot in the stores still but also I hope you picked enough to still have in the freezer. For this recipe you can use fresh or thawed strawberries but the beauty of this recipe is that you don’t need too much sugar nor artificial ingredients and dyes.
This recipe is a childhood favorite. Actually almost around the bottom of this post you can see me getting one in the Dominican Republic during one of my visits. I used to buy them from street vendors and the syrup was not homemade or from fresh strawberries like this one. I still have fond memories of the street version but don’t think I can ever go back after making the syrup myself. In the Dominican Republic we call this recipe Yun-Yun or Frio-Frio. The literal translation for the later is cold-cold and Yun-Yun is really a made up word. I’ve seen it called Piragua in Puerto Rico… how about you? Do you have another term for shaved ice?
This version thou is a little sophisticated with the use of ginger. You can totally skip it for sure but if I must be honest, the real reason I made this syrup is to be used in cocktails for a party we will have this weekend, but before getting into that I decided to try it for shaved ice and is incredibly perfect!
What is so surprising is how easy it is to make the syrup but also to get the “shaved” ice. All you need is a blender!
I got to share this shaved ice with my daughter and I hope you get to share it with loved ones too.
- 1 lb fresh strawberries, chopped
- ½ cup ginger, chopped
- 3 cups water
- 1½ cups granulated sugar
- In a large sauce pan place the strawberries, ginger and water to boil.
- Once it starts boiling bring heat down to medium low and let it simmer for about 20 minutes.
- Strain the strawberries and ginger out and place the liquid in a sauce pan again this time with the sugar.
- Keep the heat on medium high for about another 5 minutes.
- The syrup should not be thick.
- Let it rest and cool down in the fridge or in the freezer but watching carefully.
- Once the syrup has cool down, place the ice in the blender and blend it a cup at a time to make sure you get it all finely crushed and "shaved".
- Serve the ice packed down as it will melt some as you pour the cool syrup.
- Once you ice is served packed down, pour syrup on top and enjoy!