Raspado de Orejones

• 2 cups water
• 1 1/2 cups sugar
• 1 vanilla bean, split lengthwise, or 3/4 teaspoon pure vanilla extract
• 1 cup unsulfured dried apricots
• Juice of 1 small lime
• Shaved ice
• 1/2 cup toasted pistachios, coarsely chopped

1. Combine the water and sugar in a saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
2. If using a vanilla bean, scrape the seeds into the syrup, then add the pod.
3. Bring to a boil over medium heat.
4. Boil for 5 minutes, then let cool completely.
5. If using vanilla extract, stir it in at this point.
6. Meanwhile, put the apricots in a small saucepan and cover with water.
7. Bring to a boil over medium heat.
8. Let cool for 10 minutes, then drain the apricots.
9. Discard the vanilla bean pod.
10. Put the syrup, half of the apricots, and the lime juice in a blender and blend until smooth.
11. Refrigerate until completely chilled.
12. Coarsely chop the rest of the apricots.
13. For each serving, mound about 1 cup of shaved ice in a serving dish.
14. Drizzle 6 to 8 tablespoons of the apricot syrup over the ice, and scatter 1 tablespoon chopped apricots and 1 tablespoon pistachios over the top.
15. Serve immediately.

water, sugar, vanilla bean, apricots, lime, pistachios

Taken from www.epicurious.com/recipes/food/views/raspado-de-orejones-379444 (may not work)