Ingredients
Syrup base
- 500 ggranulated sugar
- 250 mlwater
To flavour and colour, one or more
- 2 tbspgrenadine syrup
- 2 tbspmint syrup
- 2 tbspcoconut syrup
- 2 tbspkola champagne or cherry syrup
- juice of 1 lime, for a sharper syrup
Ice
- a large block of ice, or 1.5 kg ice cubes
To finish
- sweetened condensed milk, to drizzle
- a squeeze of lime, if wanted
Equipment
- an ice shaver, plane or sturdy blender
- plastic cups or paper cones
- squeeze bottles for the syrups
Directions
- Put the sugar and water in a saucepan and set it over a medium heat. Stir it only until the sugar dissolves, then stop stirring and let it come to a simmer.
- Simmer it for three or four minutes, until it is clear and very slightly thickened. Take it off the heat and let it cool completely before you flavour it. Divide the cooled syrup between as many bottles as you want flavours.
- Stir a flavouring syrup into each one, tasting as you go, until the colour and flavour are strong. The syrup should taste too sweet on its own, because the ice will dilute it heavily.
- Freeze the shaved ice for ten minutes if it has begun to melt while you worked. Now filling the cups, which is done loosely rather than packed tight.
- Heap the snow above the rim of the cup and leave it airy so syrup can run through it. Pour the syrup over the top in a slow spiral, letting it soak down through the ice.
- Use more syrup than feels sensible, because the middle of the cup must be flavoured too. Drizzle sweetened condensed milk over the top in thick ribbons to finish it.
- Serve it immediately with a spoon, or with a straw once it has begun to melt.
Technique
- Make the syrup much sweeter than you think, since the ice dilutes it heavily.
- Shave the ice to fine snow rather than crushing it, or the syrup runs straight out.
- Condensed milk is the standard finish and is poured on generously.
Substitutions
- Any bright fruit syrup, if the Haitian flavours are not available.
- A blender pulsed in short bursts, in place of an ice shaver.
Variations
- Fresko lèt, made heavier with condensed milk through the ice.
- With a squeeze of lime through the red syrup.
- Layered with two or three syrups in stripes.
History
Scraped by hand from a block on a cart, a Haitian street staple in the heat of the day.
Frequently asked questions
What is Fresko?
Fresko is a dessert from Haiti: shaved ice in a cup drenched with bright fruit syrup and condensed milk. Scraped by hand from a block on a cart, a Haitian street staple in the heat of the day.
How long does Fresko take to make?
Fresko takes 20 min of preparation and none of cooking. The recipe makes 6 cups. It is rated easy to make.
What can I substitute in Fresko?
Yes, within limits. Any bright fruit syrup, if the Haitian flavours are not available. A blender pulsed in short bursts, in place of an ice shaver.
What is the most important thing to get right in Fresko?
Freeze the shaved ice for ten minutes if it has begun to melt while you worked. Now filling the cups, which is done loosely rather than packed tight.
