• In a medium saucepan, combine fresh or frozen fruit (no need to thaw), water and sugar.
• 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.
• 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.
• I like to blend it just a little so there are still some chunks.
• Refrigerate the fruit sauce until cold.

Prepare the ice:

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

Assemble the raspados:

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