📝 About This Recipe
Nieve de Garrafa is a legendary Mexican street delicacy, traditionally churned in a wooden barrel (garrafa) lined with ice and rock salt. Unlike factory-made ice cream, its texture is uniquely crystalline, airy, and incredibly refreshing, capturing the vibrant soul of Mexican plazas. This recipe brings that authentic, rustic charm to your kitchen, featuring a bright, zesty lime base with a floral hibiscus swirl.
🥗 Ingredients
The Lime Base
- 4 cups Water (filtered)
- 1 1/2 cups Granulated sugar (adjust to taste)
- 1 cup Fresh lime juice (from about 10-12 juicy Key limes)
- 1 tablespoon Lime zest (finely grated)
- 1/4 teaspoon Salt (to enhance flavors)
Hibiscus (Jamaica) Swirl
- 1/2 cup Dried hibiscus flowers (Flor de Jamaica)
- 1 cup Water (for steeping)
- 2 tablespoons Agave nectar (or honey)
The Churning Method (The 'Garrafa' Setup)
- 4-5 pounds Rock salt (ice cream salt)
- 10-15 pounds Crushed ice (enough to fill a large bucket)
- 1 piece Stainless steel canister (with a tight lid)
- 1 piece Wooden bucket (larger than the canister)
👨🍳 Instructions
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1
Prepare the Hibiscus Swirl: In a small saucepan, bring 1 cup of water to a boil. Add the dried hibiscus flowers, reduce heat, and simmer for 10 minutes until the liquid is deep red and reduced by half. Strain out the flowers, stir in the agave nectar, and let the syrup cool completely.
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2
Make the Lime Syrup: In a medium pot, combine 1 cup of the filtered water and the 1 1/2 cups of sugar. Heat over medium until the sugar is completely dissolved to create a simple syrup. Remove from heat.
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3
Combine the Base: In a large pitcher, mix the remaining 3 cups of water, the fresh lime juice, lime zest, salt, and the prepared sugar syrup. Stir well and refrigerate for at least 2 hours until the mixture is thoroughly chilled.
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4
Prepare the Churning Station: Place your stainless steel canister inside the wooden bucket or a larger plastic tub. Ensure the canister is centered.
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5
Layer the Ice: Fill the space between the canister and the bucket with layers of crushed ice and generous amounts of rock salt. The salt lowers the freezing point of the ice, allowing the liquid inside to freeze.
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6
Pour and Seal: Pour the chilled lime mixture into the stainless steel canister. Secure the lid tightly to prevent any salt water from getting inside.
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7
The First Spin: Begin rotating the canister back and forth rapidly using your hands or a handle. Do this for about 15 minutes. You will notice the liquid starts to get very cold.
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8
Scrape the Sides: Open the lid carefully (wipe it first so no salt falls in). Use a long wooden paddle or sturdy spatula to scrape the frozen layers off the inside walls of the canister. This 'scraping' is what gives Nieve de Garrafa its unique texture.
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9
Continue Churning: Close the lid and continue rotating the canister for another 15-20 minutes, stopping every 5 minutes to scrape the sides and incorporate the frozen bits into the center.
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10
Add the Swirl: Once the mixture reaches a thick, slushy, 'soft-serve' consistency, drizzle the cooled hibiscus syrup over the top. Use a knife to gently swirl it through—do not overmix, as you want beautiful red ribbons.
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11
Final Freeze: Continue spinning for another 5-10 minutes until the nieve is firm enough to scoop but still has visible ice crystals.
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12
Serve Immediately: Scoop the nieve into chilled glasses or bowls. The texture is best when enjoyed immediately after churning.
💡 Chef's Tips
Always chill your liquid base overnight if possible; the colder it is, the faster it freezes. Use plenty of rock salt—if the ice isn't melting slightly and feeling 'painfully cold,' you need more salt. Avoid getting any salt water inside the canister, as it will ruin the flavor and prevent freezing. If you don't have a wooden bucket, a thick plastic cooler works well to insulate the ice. For a creamier version (Nieve de Leche), substitute the water with whole milk and a splash of heavy cream.
🍽️ Serving Suggestions
Garnish with a pinch of Tajín and a chamoy drizzle for a classic 'Mangonada' style twist. Serve alongside 'Lenguas de Gato' (thin butter cookies) for a crunchy contrast. Pair with a small glass of Tequila Blanco or Mezcal to highlight the lime's acidity. Top with fresh mint leaves and a few pomegranate seeds for a festive look. Serve in a hollowed-out lime half for a beautiful, rustic presentation.