Kakigori Recipe: Japanese Shaved Ice Dessert With Strawberry 2026

Kakigori is a Japanese dessert of finely shaved ice drenched in bright fruit syrup and finished with a drizzle of sweetened condensed milk. It is one of the most refreshing treats you can make at home, and it comes together in just 15 minutes once your strawberry syrup is ready.

Traditionally the ice was topped with a simple sugar syrup and red bean paste, but today the flavors are endless. We are going with strawberry, one of the most popular choices in Japan alongside melon and matcha, and giving it that classic condensed milk finish.

Since home kitchens rarely have the special kakigori-ki machines used in Japan, a domestic blender or grinder does the job nicely. The key is to freeze the jug and blades for at least 24 hours beforehand so the ice shaves into something light and snow-like instead of turning slushy.

Ingredients for Kakigori

This makes 2 servings.

• 450 g frozen strawberries
• 200 g sugar
• 1 tablespoon lemon juice
• 950 g crushed ice or cocktail ice
• 100 ml sweetened condensed milk
• 2 strawberries for garnish
• 2 sprigs mint for garnish

How to Make Kakigori Step by Step

1. Start the Strawberry Syrup

Prepare the syrup the day before by placing 450 g of frozen strawberries, 200 g of sugar and 1 tablespoon of lemon juice in a saucepan. Heat over high heat until it comes to a boil. In the meantime, put the jug and blades of a blender or grinder in the freezer.

2. Simmer the Syrup for Three Minutes

Once it starts boiling, lower the heat to medium and keep it cooking for three minutes.

3. Strain the Mixture

Take the saucepan off the heat and strain the mixture you have just made.

4. Cool the Syrup

Pour the syrup into a jar and let it cool. You can crush the leftover strawberries and serve them on toast or however you like best, but they will not be used when serving the kakigori. The strawberries can be swapped for any frozen fruit: blackberries, raspberries, apricots, mango, kiwi and so on.

5. Shave the Ice

The next day, take the blender jug and blades out of the freezer, add a quarter of the 950 g of crushed ice, cover and run the blender until you have the finest possible crushed ice. Repeat the same process with the remaining three quarters of the ice. If you are not serving it right away, keep it in the freezer in a previously frozen bowl, though the ice powder may become coarser.

6. Assemble and Serve the Kakigori

Fill two previously frozen bowls with the crushed ice and drizzle with the strawberry syrup and the condensed milk. Garnish with a fresh strawberry and a sprig of mint and serve immediately, especially if it is hot. You can also dust it with a little matcha powder on top for a delicious touch and a very authentic flavor.

Tips for the Best Kakigori

Freeze Everything First

Kakigori is basically pulverized ice with syrup, and the texture is everything. The trick to getting ice that looks like snow is that every tool you use, blades included, must be dry and kept in the freezer for at least 24 hours before you crush the ice. This is fundamental to making kakigori at home.

Serve It Right Away

This is a dessert that should be served as soon as the ice is shaved. You can store it in the freezer after shaving, but the small particles stick together and turn into a coarser snow, which loses the essence and the surprising texture of freshly made kakigori.

Switch Up the Syrup and Toppings

Strawberry is one of the most popular flavors, but you can use any frozen fruit for the syrup. You can also finish your kakigori with fresh fruit, matcha powder, a scoop of ice cream or even mochi for a more elaborate version.

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