Kakigori Recipe

Make tea concentrate

For each tea syrup you plan to make (Earl Grey and/or Grape Oolong): bring 2 cups water to a gentle boil in a small saucepan. Remove from heat, add 4 tablespoons tea leaves (or 4 tea bags). Steep 5–7 minutes for a full-flavored concentrate (longer for stronger flavor).

Strain the tea through a fine strainer into a clean saucepan or container to remove leaves/bags.

Make syrup

Return the strained tea to the saucepan and add 1 cup granulated sugar. Gently heat while stirring until sugar fully dissolves and the mixture is just below a simmer (do not boil vigorously). Remove from heat and let cool to room temperature, then chill in the refrigerator until cold (at least 30 minutes). Syrups will keep refrigerated for up to 1 week.

If you prefer a slightly thinner drizzle, stir 2 tablespoons whole milk or half-and-half into 1 cup sweetened condensed milk until smooth. Transfer to a squeeze bottle or small pitcher and chill briefly so it’s slightly thick but pourable.

Slice any fresh fruit into small bite-sized pieces. If using canned fruit, drain and pat dry. If using mochi, cut into small cubes if not pre-cut. Measure out red bean paste into small bowls for easy assembly.

Assemble your ice shaver (or use a blender/food processor): if using a blender, freeze water in a shallow pan to form very dense ice or use large ice cubes. Work in batches. Shave or crush the ice to a light, fluffy texture similar to fresh snow. Fill each serving bowl or glass with a mound of shaved ice, pressing lightly to shape tall, airy heaps.

Spoon 1/4 to 1/3 cup of the chilled tea syrup over each mound of shaved ice, letting it soak through. Start with less; you can always add more to taste. For two syrups, you can layer flavors (e.g., pour a little Earl Grey then a little Grape Oolong) or serve separately.

Drizzle about 1–2 tablespoons of the condensed milk mixture over each serving, to taste.

Top each kakigori with about 1/4 cup fresh fruit, 2–3 tablespoons sweet red bean paste, and 3 pieces of mochi (or arrange toppings as you like). Sprinkle a little lemon or lime zest on top for brightness if desired.

Serve immediately with small spoons. Offer extra tea syrup and condensed milk on the side for guests to adjust sweetness.