Chef Michelle Ueokas Strawberry Shave Ice
Chef Michelle Ueoka of MW Restaurant shares her recipe for strawberry shave ice - served over tapioca and topped with strawberry sorbet. The perfect solution for a hot summer day!
2 lbs strawberries
8 ounces sugar
2 grams dried hibiscus leaves
1 container tapioca pudding
1 container strawberry sorbet
Compress the strawberries, sugar and hibiscus together in a bag for 24 hours. Remove the dried hibiscus leaves. Blend and freeze in a metal baking pan. When ready to serve, scrape strawberry shave ice with a fork, scoop into a serving dish over tapioca pudding and finish with a scoop of strawberry sorbet.