Cremolada is a Peruvian frozen fruit drink blended to a thick, finely granular consistency. Unlike a watery slush, it contains abundant fruit pulp. This version uses passion fruit, one of the most popular flavors.
It’s a favorite at street carts and ice cream shops across Lima, especially during the hot months. Unlike chicha morada or a liquid fruit drink, cremolada is eaten with a spoon because of its thick, granular texture.
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Peruvian Cremolada
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Beverage
- Cuisine: Peruvian
Description
Thick Peruvian passion fruit slush made with fruit pulp and finely crushed ice.
Ingredients
- 500 g passion fruit pulp (2 cups)
- 750 ml water (3 cups)
- 180 g sugar (3/4 cup)
- 30 ml fresh lime juice (2 tablespoons)
- 600 g ice (5 cups)
Preparation
- Make the syrup, heat 250 ml of the water with the sugar until dissolved. Remove the syrup from the heat and let it cool.
- Extract the passion fruit juice, briefly blend the passion fruit pulp with the remaining water, then strain to remove most of the seeds.
- Blend with the ice, combine the juice, cooled syrup, lime juice, and ice. Blend in batches until thick and finely granular.
- Serve right away, pour into tall glasses, or freeze for 30 minutes and stir or blend again before serving.
Chef’s Tips
- Do not overblend the passion fruit seeds because they can add bitterness.
- Adjust the sugar to the fruit’s acidity before adding the ice.
- Use finely crushed ice or small cubes so the blender processes it evenly.
Traditional Variations
Cremolada is also made with other popular Peruvian fruits, such as strawberry, mango, or soursop, following the same base method of syrup, fruit pulp, and crushed ice.
Some street vendors finish it with a drizzle of condensed milk on top, which softens the fruit’s acidity and adds a creamier touch.
How to Serve
Serve right after blending, in tall glasses with a spoon, since its thick texture doesn’t lend itself to drinking like a regular juice. It’s a classic refreshment for Lima’s hot days.
Recommended Pairings
- A drizzle of condensed milk
- Cookies or wafer rolls
- Extra seasonal fruit, diced
Did You Know?
The name “cremolada” comes from its creamy texture, somewhere between an icy juice and a slush. It’s a classic of Lima’s street carts and popular ice cream shops, always blended fresh to order so it keeps its thick consistency and bright flavor.
Frequently Asked Questions
Cremolada blends fruit with ice until creamy, while raspadilla is shaved ice topped with flavored syrup.
Yes. Strawberry, mango, lúcuma, and other seasonal fruits are also common flavors.
It can be frozen, but it should be stirred or blended again before serving.
