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Coconut Water Shaved Ice with Strawberry Basil Syrup Video: Guest Blogger

This week’s guest blogger is a lady after our own hearts. Claire Thomas is the genius behind Kitchy Kitchen, a gorgeous, drool-inducing food blog, as well as the host of Food for Thought with Claire Thomas, part of Litton’s Weekend Adventure on ABC. Did we mention she’s also a commercial director? Yeah, we’d hate her if she weren’t so freaking cool. 

The inspiration for this light and refreshing dessert was my sister’s planned hairstyle for Coachella: pink roots! 

Raspado, if you’re not familiar, is just shaved ice with syrup on it. So simple, and yet something that had never occurred to me to make. Now that I’ve been bitten by the bug, I can’t stop. Shaved iced tea with lemon infused syrup? It’s a frozen arnold palmer. Shaved pineapple juice with jalapeno mango syrup? A spicy yet refreshing treat. I am going to be all over this recipe on sunny days.


1 pint strawberries, quartered
2 tablespoons basil, torn (about 4 large leaves)
1/2 cup sugarPinch of salt1 tablespoon plus
1 teaspoon freshly squeezed lemon juice
1 pint coconut water (from a box is fine)


Pour coconut water into ice cube tray and freeze. Cut strawberries into quarters. Combine in a pot with sugar and 3/4 cups water. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender. Strain and discard solids, and refrigerate syrup until completely chilled, at least two hours. Pop the coconut water cubes into the blender and crush until fine. Scoop into a cup or bowl and drizzle with syrup. Enjoy!

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