In Europe they are called sorbets and in Spanish speaking countries, they are called “Raspados”. The truth is that slushies are never the same and they vary quite a lot depending of the place where you visit.
This dessert is consumed throughout the world in diverse ways, either accompanied by a wafer or a spoonful of condensed milk. In most countries in Latin America you can see the popular ‘Raspaos’ on street sales, this is quite popular due to the hot temperatures. There at many carts, street sellers and spots where you can buy a delicious slushy made from all types of tropical fruits. It is quite curious that sellers can be of all types, some of them wearing polo shirts with a workshop’s logo or even pants and shirts.
This is a delicious dessert and a very cheap one as well, so today we will review some of the most interesting and surprising facts about slushies around the world. Remember that slushies and smoothies bring a colourful, refreshing and tasty touch to your party and here at Snow Flow South Australia you can rent your slushy machines today
Slushies are from a large family of desserts based on the ice itself made of fine chips and sweet condiments or syrups. Usually, the syrup is added after the ice has been frozen and shaved normally at the point of sale itself. It can also be added before freezing the water already converted to ice. The dessert that is consumed throughout the world in several ways and ways, could have its origin in sorbets but they are not exactly the same.
According to the Gastronomic Larousse, a slushy is an “ice cream dessert” that is distinguished from the ice cream itself by not incorporating neither fat nor egg yolk, so it is less firm and has more grains than this. The basic ingredient of a sorbet is a fruit juice or puree, a wine (champagne), a brandy (vodka) or a liqueur and, sometimes, an infusion (tea, mint). Syrup is added to which sometimes glucose or invert sugar is added.
During freezing, the mixture should be beaten. And it is interesting to review the ‘New art of cooking’, by Juan Altamiras of the seventeenth century, in which we see recipes such as “frozen milk” or “Aurora water”. It says the recipe of the latter: “For twelve glasses of this water, you will throw a pound of sugar and for this it is necessary that the six glasses are of almond milk and the other six of cinnamon water, you will mix them, and the sugar you will put in the garapiñera everything scrambled, and snow, as in other waters. ”
By the way, the garapiñera is a vessel that serves to freeze liquids by putting it ordinarily in a cork cube, taller and wider than it, and surrounding it with snow and ice, with salt.
Where it all began
Some comment that the first slushy is documented in the year 27 BC. Apparently, the Roman emperor Nero sent his slaves to collect snow from the nearby mountains, which was then flavoured with a mixture of fruits and honey.
According to the same sources, in imperial Japan, things happened in a similar way. The rich lived in warm areas that were close to the snow-capped mountains. These rich people would send the poor to recover the snow, which would later turn it into rich flavors. When the Japanese emigrated to Hawaii, they carried this tradition with them.
Accompanied with condensed milk, beans or tropical fruits
How are Slushies in Other Countries?
In Canada and the United States, they are commonly referred to as snow cones or snowballs, which consist of crushed or shaved ice topped with sweet fruit syrup. In Miami neighbourhoods they are often sold in combination with other confectionery products frozen in trucks and ice cream stands throughout the city.
In the Dominican Republic and many Dominican neighbourhoods, snow cones are called yun yun. In Hawaii, they are known as hawaiian shaved ice or simply shaved ice, where condensed milk and azuki beans are often added as ingredients, while putting a scoop of vanilla ice cream on the bottom of the cone is common practice, apparently due to the influences of the East and the Asian suppliers.
In Mexico it is called a raspa, with a wide range of flavors of classic Mexican fruits and aromas, such as milk, picosito, chamoy, cucumber, guanábana, guava, pistachio and tamarind, among others.
In most of Puerto Rico and its neighbourhoods they are called pirogue, since they are made with pyramidal shapes. In Bolivia they are known as shikashika and ice is obtained from nearby mountains, at least before.
In Chile it is called jam with ice; It is a local curiosity that is widely consumed in Rancagua, in the centre of Chile, instead of putting flavouring syrup they add authentic fruit juice. In Colombia, Panama and Venezuela are called scraped or scraped ice and are also covered with condensed milk and fruit flavours. In El Salvador and other countries in the region, they are known as minutes.
In Guatemala they are called hailed and covered, likewise, with condensed milk and fruit. In Guyana they are known as crush ice or snow cone and are also covered with condensed milk. In Peru they are known as cremolada and in some parts of the country as raspadilla.
In Japan, this preparation is known as kakigori and is finished with fruit flavours in syrup. Some stores provide varieties of colours by using two or more different syrups. To sweeten the Kakigori, condensed milk is often poured on top of it. During the summer months, this preparation is sold almost everywhere in Japan.
You want to prepare your own slushies? One of our slushy machines is an excellent option for a quick, easy and refreshing smoothie. Visit our website to know more about our equipment and other types of products we rent for parties.