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Peach, Honey and Lime Raspado

Raspado, a Mexican snow cone with chunks of fresh fruit, is the perfect treat for a hot summer’s day. Add a splash of quality Tequila for an extra-special adult snow cone

August 3rd, 2012

Recipe by Paula Bowman

Make Ahead: Peach puree can be made ahead and stored, tightly sealed, in the refrigerator for up to 2 days.
Prep Time
10 minutes

Total Time

15 minutes
  • 4 large ripe peaches, bottoms scored with an x using a sharp knife
  • 1/3 cup honey
  • 1/2 tsp finely grated lime zest
  • 2 tbsp lime juice
  • Pinch kosher salt
  • Pinch ground cinnamon
  • 12 cups ice, about 36 standard sized ice cubes
  1. Place a medium saucepan, filled halfway with water, over high heat and bring to a boil. Place peaches in boiling water and blanch for about 30 seconds or until, the skin is beginning to peel where scored. Remove from boiling water with a slotted spoon and place in a bowl of cold water until cooled. Reserve 1/3 cups of boiling liquid.

  2. When peaches are cooled, peel peach skins. The skins should slip easily from the fruit. Cut fruit into quarters and discard pits.

  3. Finely dice one peach (4 quarters) and set aside in a bowl.

  4. Transfer remaining peaches to blender or food processor. Add honey, reserved water, lime zest and juice, salt and cinnamon and puree until smooth. Transfer to bowl with diced peaches and chill in refrigerator until ready to serve.

  5. Working in batches, as necessary, use food processor or blender and process ice until finely chopped. Fill 4 serving cups halfway with crushed ice, about 1-cup each. Divide peach mixture half. Spoon puree over ice, dividing between the cups.

  6. Fill cups with remaining crushed ice, top with remaining puree and serve immediately.

Peach, Honey and Lime Raspado
Photography by Carlo Mendoza

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