I made this with my friend’s daughter for a school fund-raiser and it was a huge hit. She helped me crush the ice with a rolling pin, then scooped it up and drizzled on the syrup. We used raspberry because we liked the color, but you can make any flavor you prefer. Serve these with some of the Mascarpone Mini Cupcakes (page 221) and squares of the Chocolate Chip Pound Cake (page 224) and you have a wonderful dessert party for kids or the makings of a great bake sale.
Recipe information
Yield
10 to 12 servings
Ingredients
Preparation
Step 1
Combine the syrup, lemon zest, lemon juice, and mint in a small pitcher. Refrigerate until cold.
Step 2
Working in batches, place the ice in a heavy resealable plastic bag and hit it with a mallet or rolling pin to coarsely crush the ice. Place 2 to 3 cups of crushed ice at a time in a food processor and run the machine until the ice is finely chopped. (You can store the shaved ice in a large resealable plastic bag in the freezer for up to 1 day.)
Step 3
Place 1 1/2 cups of shaved ice in each serving dish. Pour 3 to 4 tablespoons of the syrup mixture over each scoop of ice and serve immediately.
