Makes 1 cup syrup, enough for about 3 servings


  • 2 Tbsp. water, divided
  • 1 tsp. arrowroot starch
  • 2 cups blueberries
  • 2 Tbsp. honey
  • 2/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)
  • About 2 heaping cups shaved ice per person


    In a small bowl, whisk together 1 tablespoon of the water and 1 tablespoon of the arrowroot starch until dissolved. Set aside.

    In a small saucepan, combine the blueberries, the remaining 1 tablespoon of water and the honey. Place over medium-low heat, bring to a simmer and cook until the berries begin to soften and release their liquid, 5 to 7 minutes. Add the arrowroot slurry to the pan and stir to incorporate. Remove from the heat and allow to cool and thicken. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids to make sure you extract all the berry juice. Compost the solids. Add the lemon juice to the syrup and stir.

    Using a shaved-ice machine, a hand ice-shaver or a blender, prepare your shaved ice.

    For serving, add about 2 heaping cups of shaved ice to a small cup or paper cone and drizzle the syrup over the ice just enough to color it, but not enough to melt the ice, using about 1/3 cup. Note that the juice is quite strong on its own but works perfectly when drizzled over shaved ice.

    Store the syrup in a glass bottle with a tight-fitting top. It will keep for up to 2 weeks in the refrigerator.

    From Icy Creamy Healthy Sweet by Christine Chitnis, © 2016 by Christine Chitnis. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

    Next Story