Raspados

1. In a medium saucepan, combine fresh or frozen fruit (no need to thaw), water and sugar.
2. Heat over medium heat, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly and the fruit is very soft.
3. Remove from heat and let the mixture cool. If desired, blend the mixture for a smoother syrup or strain through a fine mesh sieve if you prefer a clear syrup without fruit chunks.
4. I like to blend it just a little so there are still some chunks.
5. Refrigerate the fruit sauce until cold.

Prepare the ice:

1. Crush ice using a blender, food processor, or an ice crusher until you get fine, snow-like ice.
2. Fill each serving cup with the crushed ice, packing it down gently.

Assemble the raspados:

1. Pour a tablespoon or two of the chilled fruit sauce over the crushed ice. You can adjust the amount of sauce to your preference.
2. If desired, drizzle with sweetened condensed milk for added sweetness and creaminess.
3. Top with chopped fresh fruit if you like for added texture and flavor.
4. Enjoy your homemade raspados immediately before the ice melts.