Name: Old Sacramento Waterfronts Ululani’s Hawaiian Shave Ice Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 6 cups ice blocks (clear, filtered water); 6 cups finely shaved ice (from ice blocks); 0.25 cups strawberry syrup; 0.25 cups blue raspberry syrup; 0.25 cups pineapple syrup; 2 tbsp coconut syrup (optional); 3 tbsp sweetened condensed milk; 0.5 cups vanilla ice cream (optional, for snow cap or float); 4 pieces mochi pieces (small); 0.25 cups azuki sweet red beans (canned); 0.5 tsp hawaiian li hing mui powder (optional); 2 tbsp fresh pineapple chunks (optional); 1 cup granulated sugar; 1 cup water; 1 tsp fresh lime juice

Method

Shave Ice Base & Ice

Freeze clear ice

Pour filtered water into molds or a shallow container and freeze until solid (preferably overnight). Clear ice gives the best texture and appearance.

Shave the ice

Using a shave ice machine or an electric ice shaver, shave the frozen ice blocks into a very fine, snow-like texture. Pack roughly 1 to 1.25 cups of shaved ice into each serving bowl or cup, shaping into a rounded dome. Total yield ~6 cups shaved ice (makes 4 servings).

Syrups (flavored)

Use ready-made syrups or make from scratch

If using store-bought syrups, have them chilled or at room temperature and ready to pour. To make from scratch: combine 1 cup sugar and 1 cup water in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat and divide into three equal portions. Flavor each portion (about 2/3 cup each) with fruit concentrates or juices: macerate fresh strawberries and strain (for strawberry), use pineapple juice (for pineapple) and mix with 1 tsp fresh lime juice, and add blue curaçao syrup substitute (blue raspberry extract) for blue raspberry. Chill before using.

Prepare coconut syrup (optional)

For a light coconut accent, mix 2 tbsp coconut syrup into a small bowl; set aside.

Assemble and Finish

Layer syrups over shaved ice

Working one serving at a time, hold the bowl of shaved ice and spoon/pour 1 tablespoon (about 15 ml) of strawberry syrup over one side of the dome, 1 tablespoon of blue raspberry on another side, and 1 tablespoon of pineapple syrup on the remaining area so the colors sit side-by-side. The syrup should soak into the ice — add more (up to 2 tbsp each) if you prefer stronger flavor.

Add creamy snow cap or float

Drizzle about 3/4 tablespoon of sweetened condensed milk over the top of each assembled shave ice for the classic Ululani’s snow cap effect. For a float-style serving, place 1/4 cup vanilla ice cream in the bottom of a cup before packing shaved ice on top, or add a small scoop to the top as a garnish.

Add toppings

Spoon 1 tablespoon of azuki sweet red beans on one side or at the base of the shaved ice dome. Scatter 1–2 small mochi pieces on top. Add a few fresh pineapple chunks if using. Lightly dust with 1/8–1/4 teaspoon li hing mui powder for a salty-sweet tang (optional).

Serve immediately

Serve the shave ice immediately with a long spoon and straw. Provide extra syrup and condensed milk on the side for guests who want to add more. Leftover shaved ice will melt quickly and is best enjoyed fresh.

Simple Syrup (if making syrups from scratch)

Make simple syrup by combining 1 cup sugar and 1 cup water in a saucepan, stirring over medium heat until the sugar dissolves. Cool completely before dividing and flavoring as described above. Store in the refrigerator for up to 2 weeks.