What are minutas?
Minutas are a dessert that is sold everywhere on the streets in El Salvador. Minutas salvadoreñas are like snow cones, cold and fresh but with extra flavor and personality. These Salvadoran minutas are flavored with a variety of fruit syrups, and come with toppings such as tamarind jelly, mochi balls, vanilla ice cream, fresh fruit and condensed milk.
The minutero
In El Salvador, minutas are sold by minuteros. They move through the streets with their wooden cart full of bottles filled with colored syrups with a spout instead of a lid, making it easier to serve them over the ice chips.
The ice is stored in plastic containers that are in turn surrounded by more ice with salt, which helps the melting process take longer on hot days. This type of ice, called slush ice, is often used for different types of desserts in which other types of syrup or even condensed milk are used.
There is a reality: in order for the minuteros to be so called, they must carry with them an ice scraper which is used to handle the ice without melting it.
The origin of this recipe
The first examples of desserts made with crushed ice date back to around the 27th century BC. The Roman emperor Nero sent slaves to nearby mountains to look for snow and then flavored it with fruit and honey.
In Japan, since slush was made from natural ice collected during the winter and preserved in igloos, this dessert was only served to royalty. Ordinary citizens could not afford the high cost of this refreshment.
After the great Japanese immigration to Hawaii, slushies became popular here in exactly the same way: made from ice and snow obtained from mountains near the warm areas.
More specifically after 1800, immigrants arriving to work in the sugar fields introduced to Hawaiian culture the term “kakigori”, which literally means “slush”.
In Canada (and other areas near the United States) this refreshing sweet is called “snow cone” or “snowball”, also served with fruits and syrups.
Different versions of slush
Within the United States alone, there are numerous versions of this dessert in different regions. The most popular might be the New Orleans snowballs, which are served with fruit cream and syrup, and the Baltimore snowballs, which in addition to fruit syrup have marshmallow cream.
In Cuba the term “granizado” (from the Spanish word “granizo”, or hailstone) is used, and in Mexico and southern states such as Texas and California, raspa or raspado. In most neighborhoods of Puerto Rico, meanwhile, they are called “piragua” because their shape is similar to that of a pyramid made with water (agua).
Towards East Asia, slushies also include solid ingredients such as red bean paste and different types of canned fruits. Here it is also very popular to include condensed milk.
Finally, in Sicily, Italy, they are called granitas and are usually served with lemon, almonds, pistachios, blackberries and even coffee.
Minutas Salvadoreñas
Ingredients
- Shaved ice (snowy texture)
For the syrups
For the tamarind syrup
- 8 cups water
- 10 oz. tamarind , peeled
- 1¼ cup caster sugar
For the strawberry syrup
- 8 cups water
- 2¼ cups caster sugar
- 4 lb strawberries , crushed
For the coconut syrup
- 12 cups water
- 3½ cups caster sugar
- 4½ cups powdered milk
- 1 cup cornstarch
- 4 lb grated coconut
- 1½ cup evaporated milk
Instructions
Tamarind syrup
- In a large non-stick coated saucepan over medium heat, boil 6 cups (1,5 liter) of water mixed with the tamarind to make a concentrate. Set aside.
- In another large non-stick coated saucepan, cook the remaining water (2 cups / 500 ml) and sugar until a light caramel is obtained.
- Remove from heat and mix the light caramel and the reserved tamarind syrup.
- Let cool completely.
Strawberry syrup
- Boil the water in a large, non-stick saucepan.
- Over medium heat, one minute after boiling, add the sugar, stirring constantly until boiling and thickening.
- Add the crushed strawberries and mix well.
- Stir another 5 minutes.
- Remove from heat and let cool completely.
Coconut syrup
- Boil the water in a large non-stick coated saucepan.
- Over medium heat, 2 minutes after boiling, add the sugar and mix.
- Add the powdered milk and cornstarch and whisk well.
- Add the grated coconut and evaporated milk.
- Cook for 20 minutes over low to medium heat and allow to cool completely and thicken.
Assembly
- Place shaved ice in the bottom of a glass or saucer.
- Drizzle liberally with cooled syrup, as desired.
- Serve immediately.
Video
Nita is the foodie blogger behind Tastesspicy. Originally from the small Island of Trinidad and Tobago in the Caribbean, she now lives in the cold Tundra of Minnesota, USA where she enjoys sharing recipes from around the world, particularly from the Caribbean featuring foods with a spicy, but flavorful flair.
Celeste says
Cold desserts are the best! I love these one too.