Lovely Libations: Boozy Hawaiian Shaved Ice with Homemade Syrups
Hey everyone, it’s Claire here from The Kitchy Kitchen. What could be more magical than eating snow on a blazing hot day? That’s the spell of Hawaiian shaved ice—it refreshes and transports you in a single bite. It’s also so simple to make once you have the shaved ice sorted out. Honestly, buy or rent a shaved ice machine (you can buy one for as little as $30)—that’s the best way to get a fluffy, light texture. The syrups are so simple, and so versatile to make at home. I chose a spicy strawberry, creamy and rich coconut cream, and deep blueberry, as my red, white, and blue accents. All topped with a cherry, of course! (And if you want to, you can also add booze for a delightful spiked dessert drink.) This shaved ice spread was made even more appetizing thanks to the table linens and glassware from The Little Market, which are all handmade by female artisans in developing countries.
Hawaiian Shaved Ice with Homemade Syrups and Coconut Cream
Ingredients:
- ice cubes made with filtered water
- ice shaver
- strawberry chili and blueberry peaberry syrups (see recipes below)
- coconut cream (see recipe below)
- fresh cherries
- booze (optional)
Instructions:
Fill a small bowl with shaved ice. Pack it down a bit with a spoon (or your hands) and add more shaved ice on top again. Drizzle with desired syrup (adding booze if you like!). Top with a cherry and coconut whipped cream. Enjoy!
Strawberry Chili Syrup
Ingredients:
- 1 cup quartered strawberries
- 1/2 cup water
- 1/2 cup white sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon chili powder
- 1 tablespoon dried hibiscus (optional)
Instructions:
Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix remaining ingredients into the saucepan and bring to a boil, cooking for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, another 10 minutes. Strain liquid into a bottle and refrigerate.
Blueberry Peaberry Syrup
Ingredients:
- 1 cup blueberries
- 1/2 cup water
- 1/2 cup white sugar
- 1 tablespoon pea flowers
- 1 tablespoon lemon juice
Instructions:
Same as above! Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix remaining ingredients into the saucepan and bring to a boil, cooking for 10 minutes. Reduce heat to medium-low and simmer until blueberries are mushy and sauce is thick, another 10 minutes. Strain liquid into a bottle and refrigerate.
Coconut Cream
Ingredients:
- 1 can coconut milk
- 1/4 cup honey
- 1/4 teaspoon kosher salt
Instructions:
In a blender, combine the ingredients and blend thoroughly. Keep chilled, but you might have to blend again before using if it re-hardens.
Are you going to give this recipe a try?
You won’t regret it…
Xx Claire
The Kitchy Kitchen
Photos: Stephanie Todaro for The Little Market
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