Dessert

Granizado de Frutas: Cuban Fruit Shaved Ice

Original name: Granizado de Frutas

Prep

20 mins

Cook

0 mins

Servings

CubanEasySnackVeganVegetarianGluten FreeDairy Free

About this dish

Granizado de frutas is Cuba's answer to a sweltering afternoon: ripe fruit blended with a citrusy syrup, then frozen and scraped into glistening crystals. Unlike snow cones drowned in neon syrup, this one relies on fresh mango, pineapple, and a whisper of lime, sweetened just enough to let the fruit speak.

The word granizado comes from the Spanish granizo, meaning hail, a nod to the icy texture that generations of Cuban street vendors have scraped by hand. My version keeps the sofrito spirit alive with a pinch of salt and a bay leaf steeped in the syrup, an unexpected savory thread that makes the fruit taste more like itself.

Ingredients

UK and US measurements are both included for every recipe.

2 cups ripe mango, peeled and cubed

fruit

300 g

Imperial: 2 cups

1 cup fresh pineapple, peeled and cubed

fruit

165 g

Imperial: 1 cup

2 tbsp fresh lime juice (about 1 lime)

fruit

30 ml

Imperial: 2 tbsp

1/3 cup granulated sugar

other

67 g

Imperial: 1/3 cup

1 cup water

liquid

240 ml

Imperial: 1 cup

1 bay leaf

herb

1 leaf

1 pinch fine salt

seasoning

1 pinch

Fresh mint leaves, for garnish (optional)

herb

4 leaves

Method

Make the citrus syrup

5 minutes

In a small saucepan, combine the water, sugar, bay leaf, and pinch of salt. Warm over medium heat, stirring, until the sugar dissolves completely, about 2 minutes. Do not let it boil. Remove from heat, stir in the lime juice, and let the syrup cool to room temperature while you prepare the fruit.

Blend the fruit base

3 minutes

Add the mango and pineapple to a blender. Pour in the cooled syrup (discard the bay leaf) and blend until completely smooth, about 30 seconds. Taste and add a little more lime juice or sugar if needed; the mixture should be bright and lightly sweet.

Freeze the mixture

30 minutes

Pour the fruit puree into a shallow freezer-safe dish, such as a 9x13-inch baking pan. Cover tightly and freeze for 30 minutes.

Scrape into crystals

2 to 3 hours

Remove the pan from the freezer and scrape the mixture with a fork, breaking up any frozen edges and stirring them into the center. Return to the freezer and repeat scraping every 30 minutes for 2 to 3 hours, until the granizado is fluffy and crystalline.

Serve

2 minutes

Spoon the granizado into chilled glasses, garnish with fresh mint leaves if desired, and serve immediately with a small spoon or straw.

Equipment

Small saucepan
Blender
9x13-inch freezer-safe dish
Fork
Glasses for serving

Nutrition facts

360 kcal

Calories

1 g

Protein

36 g

Carbohydrates

0.5 g

Fat

2 g

Fiber

20 mg

Sodium

Tips

For the most vibrant color and flavor, use fruit that is fully ripe and fragrant, underripe mango will taste bland and fibrous.
The bay leaf may seem unusual in a sweet recipe, but it echoes the savory sofrito base used in many Cuban kitchens and adds a subtle aromatic depth.
If you prefer a smoother texture, pulse the frozen mixture in a food processor just before serving instead of scraping it by hand., Granizado is best enjoyed the day it is made, if it freezes solid, let it soften for a few minutes and scrape again.

Serving suggestions

Serve in chilled glasses as a refreshing dessert or afternoon snack. Pair with a shot of dark Cuban coffee for a classic contrast, or offer alongside crispy plantain chips for a sweet-salty combination.

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Recipe by

Elena Cardenas

Specialises in Cuban cuisine

Elena makes black beans with sofrito and a bay leaf. She is a bean queen.

Describe yourself in three words: Beany, sofrito-y, bay leaf.