Vegan Strawberry Kakigori

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Freeze the filtered water in the mold provided with your ice shaver at least 8 hours in advance, or overnight.

   Kokkens note: Using filtered water results in clearer ice with a better texture.

2. 2

   To make the syrup, combine the chopped strawberries, sugar, and water in a small saucepan.

   Ca. 2 min.

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer.

   Ca. 3 min.

4. 4

   Simmer for about 10 minutes, stirring occasionally and mashing the strawberries with a spoon, until they have broken down completely.

   Ca. 10 min.

   Kokkens note: Mashing the fruit helps release more flavor and color into the syrup.

5. 5

   Remove the saucepan from the heat and stir in the lemon juice, if using.

   Ca. 1 min.

6. 6

   Pour the mixture through a fine-mesh sieve into a clean bowl or jar, pressing on the solids to extract all the liquid. Discard the solids.

   Ca. 2 min.

   Kokkens note: For an even clearer syrup, you can line the sieve with cheesecloth.

7. 7

   Let the syrup cool to room temperature, then chill in the refrigerator for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: The syrup must be cold before pouring over the ice to prevent melting.

8. 8

   When ready to serve, shave the ice block using your ice shaver, letting the shavings fall into two serving bowls.

   Ca. 5 min.

   Kokkens note: Aim for a light, fluffy texture, like freshly fallen snow.

9. 9

   Generously drizzle the chilled strawberry syrup over the mounds of shaved ice.

   Ca. 1 min.

10. 10

    Finish by drizzling the vegan condensed milk over the top and garnishing with fresh strawberry slices.

    Ca. 1 min.