3 Ripe bananas
2 tb Pure vanilla extract
Shaved ice
2 1/2 c Condensed milk
2 1/2 c Raspado rojo syrup
Freshly ground Mexican
-cinnamon
Glorias are a typical dessert in Veracruz. Traditionally, they use a
syrup made from grosellas, a small red fruit similar to a red
currant. Since it's hard to find grosellas outside of Mexico, I used
the syrup from the Raspado Rojo recipe as a successful alternative.
However, you can also use red currant marmalade by thinning the
marmelade with a bit of water and cooking it over low-medium heat
until you obtain a light syrup consistency (you can blend it if it's
chunky).
Peel the bananas and cut them in half crosswise. Put one half in the
bottom of each glass then mash with a fork. Pour 1 ts of the vanilla
over each and stir to combine.
Place about 1 c of shaved ice on top of the banana mixture in each
cup, then divide the condensed milk among the glasses, pouring
gently. Pour the syrup over top and sprinkle with cinnamon.
