Chip Off the Old Block

Make a red, white and blue shave ice for the Fourth of July

What's easier than pie but just as patriotic?

Shave ice. Oh, and did we mention that it's cooler and more refreshing?

Unlike the versions we used to churn out as kids, ours has no artificial flavors-but it does have festive red, white and blue for the Fourth of July.

There's a tiny bit of booze involved, too. Consider this chill dessert your grown-up shave ice.

To learn more, read "Red, Ice and Blue."

Recipe from the Tasting Table Test Kitchen

Red, White And Blue Shave Ice
5 from 43 ratings
Learn to make shaved ice for Four of July. 
Prep Time
30
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 40 minutes
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
  • For the Banana-Coconut Milk
  • 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
Optional Ingredients
  • 1 teaspoon orange blossom water (optional)
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.
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