The inspiration for this light and refreshing dessert was my sister’s planned hairstyle for Coachella. Pink roots! What’s delicious in the desert? Ice cold dessert. How to I mimic pink roots on a blondie? Strawberry syrup of course!

Raspado, if you’re not familiar, is just shaved ice with syrup on it. So simple, and yet something that had never occurred to me to make. Now that I’ve been bitten by the bug, I can’t stop. Shaved iced tea with lemon infused syrup? It’s a frozen arnold palmer. Shaved pineapple juice with jalapeno mango syrup? A spicy yet refreshing treat. I am going to be all over this recipe once I get to enjoy a sunny day.

INGREDIENTS

1 pint strawberries, quartered

2 tablespoons basil, torn (about 4 large leaves)

1/2 cup sugar

1 pint coconut water (from a box is fine)

DIRECTIONS

Pour coconut water into ice cube tray and freeze.

Cut strawberries into quarters. Combine in a pot with sugar, basil and 3/4 cups water. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender. Strain and discard solids, and refrigerate syrup until completely chilled, at least 2 hours.

Pop the coconut water cubes into the blender and crush until fine.  Scoop into a cup or bowl and drizzle with syrup.  Enjoy!