You don't have to feel guilty about giving these to the kids— they're made with real fruit syrup and are bursting with sweet berry flavor.
Syrup can be chilled in an airtight container up to 1 week.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
Coarsely mash 1 1/2 cups raspberries and 2 cups blueberries with sugar and water in a 2- to 3-quart heavy saucepan using a potato masher. Bring to a boil, stirring, then boil, uncovered, stirring occasionally, 3 minutes. Transfer to a blender and purée until almost smooth, about 1 minute (use caution when blending hot liquids). Pour berry mixture through a fine-mesh sieve into a bowl, pressing lightly on and then discarding solids. Cool syrup, uncovered, then chill, its surface loosely covered with plastic wrap, until cold, about 1 hour.
Step 2
For each serving, spoon 3 tablespoons syrup over 1 cup lightly packed shaved ice and top with 1/4 cup of remaining mixed berries. Serve immediately.
Recipe notes
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