Grata Queca

Snow Flavored with Fruit Syrup or Liqueur

Preparation info

  • Difficulty


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a perfect light dessert to serve after an aїoli, couscous, or a hearty stew. Children love it. In Nice it is sold on all street corners. Easy to make, it is a refreshing substitute for brandy after dinner.

Good French and German fruit syrups are sold in specialty shops and the gourmet departments of most large stores; most liquor stores have the fruit liqueurs.


  • ice
  • fruit syrup (sirop de fraise, de cassis or de framboises) or fruit liqueur (liqueur de cassis, or d’abricots, or crème de menthe or de cassis) or homemade berry syrup or fruit purée
  • fresh mint leaves (optional)


Shave a block of ice or crush ice cubes wrapped in a towel. Fill individual glasses with the shavings only, not the mush. Pour into them the syrup or liqueur of your choice and garnish with fresh mint.

For an elegant occasion, serve in tall sherbet glasses with long-handled spoons.