Frio Frio & Syrups
Photo: Lauren V. Allen
"Frio frio (Spanish for “cold cold”) is a quintessential summer treat made from shaved ice covered in your choice of syrups. The first thing I need to point out is the texture here is somewhere between shaved and crushed ice, but it is not snow. This is a super important point because texture is one of the most important qualities to consider when you’re craving an arctic treat. The second point I’d like to make is that this recipe is a really good way to learn how to make “real” ingredients deliver the same feeling as commodified ones. It’s a subject I had the surreal honor of discussing with sustainability students at Yale: Put finger lime, blood orange, and a touch of vanilla in the same room, for example, and you’ve got yourself an unadulterated Tutti Frutti flavor. Here are a few simpler examples."
—James Beard Award Winner® Paola Velez, Bodega Bakes
Ingredients
- 3 cups ice cubes, for serving
Ingredients
Coconut Syrup
- 1 cup (240mL) simple syrup
- 1 cup (70 g) unsweetened coconut flakes, toasted (see Note)
- 1 tablespoon vanilla extract
Ingredients
Lemon Syrup
- 1 cup (240mL) simple syrup
- ½ cup (120 mL) fresh lemon juice
- Citric acid, to taste (optional)
Ingredients
Cola Syrup
- 2 cups (480 mL) cola soda
- Zest of 1 lemon, removed with a vegetable peeler
- 1 teaspoon vanilla extract
- 1 cinnamon stick
Method
Put the ice in a high-powered blender and pulse slowly until the ice is evenly crushed. Transfer the crushed ice to a freezer-safe container and freeze while you make the syrups or for at least 1 hour.
MAKE THE COCONUT SYRUP: In a medium pot, bring the simple syrup to a simmer over medium heat. Add the coconut flakes and vanilla, cover, and remove from the heat, then let stand for 30 minutes, or until fragrant. Strain the syrup into a jar and discard the coconut flakes, then cover and set aside until ready to use. (The syrup can be stored in the fridge for up to 1 week.)
MAKE THE LEMON SYRUP: In a medium bowl, stir together the simple syrup and lemon juice to combine. If you like it more acidic, feel free to stir in a touch of citric acid. Transfer to an airtight container and store in the fridge for up to 1 week.
MAKE THE COLA SYRUP: In a medium pot, combine the cola, lemon peel, vanilla, and cinnamon stick and bring to a simmer over medium heat. Simmer for 30 minutes, or until reduced by half. Let cool to room temperature, then transfer to an airtight container and store in the fridge for up to 1 week.
When ready to serve, remove the crushed ice from the freezer. With a large metal cooking spoon, scrape the crushed ice and spoon it into cups. Drizzle with the syrups as desired. (A friend of mine recommends the cola and lemon syrups together in one cup, to which I say, hell yeah!) Serve immediately with a spoon and a straw.
NOTE: A nice, no-oven way to toast coconut flakes is to put them in a dry skillet and cook over medium-heat, stirring, until they start to change color, 3 to 5 minutes. Watch them carefully and don’t walk away—they go from barely toasted to burnt very quickly!
Yield
Serves 10 (Makes about 5 cups)
Recipe reprinted with permission from Bodega Bakes by Paola Velez © 2024. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren V. Allen.