Refreshing Citrus Shaved Ice with Grass Jelly: A Tropical Treat

Experience a vibrant blend of tangy zest and soothing herbal notes in every spoonful.

By Medha deb

Created on Sep 21, 2025

Experience a vibrant blend of tangy zest and soothing herbal notes in every spoonful.

Inspired by the vibrant street desserts of Southeast Asia, this homemade shaved ice dish artfully combines zesty citrus with the smooth, herbal touch of grass jelly. This treat not only balances refreshing tartness and mellow sweetness but also brings the unmistakable textures and cooling sensation that make Asian iced desserts so beloved. Even if you can’t access fresh calamansi limes, you’ll find that a mix of common citrus fruits and lime zest creates a remarkable substitute. Let’s dive into the flavors, history, and process behind this delicious dessert, and learn how to whip it up in your own kitchen.

Understanding the Dessert: Southeast Asian Shaved Ice and Grass Jelly

Across Southeast Asia, shaved ice desserts are an iconic treat, beloved for their ability to offer respite from the heat and showcase a dazzling medley of textures, tastes, and colors. Whether it’s ais kacang from Malaysia, chendol from Singapore, or the countless regional variants in the Philippines and beyond, these icy concoctions typically blend sweet syrup, condensed milk, beans, fruits, and the ever-popular grass jelly.

Grass jelly (sometimes called cincau) is a plant-based jelly made from the Mesona chinensis plant, a member of the mint family. It has a mild, herbal flavor and a soft, bouncy texture.
The foundation of this dish is an ersatz calamansi-lime granita—a tangy, refreshing icescape inspired by the flavor of the prized Philippine calamansi lime, which is difficult to source outside of Asia.
Combined, the silky cubes of grass jelly and the crunchy iced granita create a play of texture and temperature, punctuated by bursts of citrus zest.

Why Calamansi? Crafting the Citrus Base

Calamansi is a small, fragrant lime native to the Philippines with a complex blend of tartness and sweetness. While its distinct flavor is hard to duplicate, you can create an inspired substitute using a mix of lime, lemon, and orange juices, along with zest to mimic the fragrant oils found in the peel.

Calamansi limes aren’t always available; the recipe cleverly blends lime and orange juice for both acidity and floral citrus notes.
Lime zest is essential—its aromatic oils echo the signature scent of calamansi peels.
The base must be sweet enough to soften the citrus’ tart edge but never as heavy as syrup, preserving a refreshing finish.

Through careful balancing of juice, zest, and sugar, you can channel the spirit of calamansi even with grocery store citrus.

Ingredients and Substitutions

Component	Ingredients Needed	Substitution Options
Citrus Granita Base	Freshly squeezed lime juice Freshly squeezed orange juice Water White sugar Lime and orange zest	Lemon juice for extra brightness Mandarin or tangerine juice as an alternative to orange Cane sugar for deeper sweetness Related: How to Make Lemon Water Ice: An Easy, Ultra-Refreshing Summer Dessert
Grass Jelly	Canned or premade grass jelly (available at Asian markets)	Homemade grass jelly from powder or dried leaves Substitute black agar jelly in a pinch
Toppings (optional)	Sweetened condensed milk Drizzle of honey or syrup Fresh mint or basil for garnish	Coconut milk for creaminess Assorted fresh fruits

Step-By-Step Recipe: Citrus Shaved Ice with Grass Jelly

Mix the Citrus Granita Base:
- Combine lime and orange juices with cold water in a bowl.
- Stir in white sugar, adjusting to taste. The mixture should be tart but pleasantly sweet.
- Add lime and orange zest, incorporating essential oils for maximum aroma.
Freeze the Base:
- Pour the citrus mixture through a sieve into a wide, shallow, freezer-safe container. This removes zest clumps and pulp for a smooth texture.
- Cover and freeze on your freezer’s coldest setting. After 1 hour, ice crystals will begin to form around the container’s edges.
- Use a fork to scrape up the ice crystals and stir them into the center, then return the dish to the freezer.
- Repeat scraping and stirring every 20–30 minutes for 4–6 hours, until the entire mixture resembles fluffy snow with no syrupy pockets remaining. This manual granita method builds that distinct shaved-ice texture without a special machine.
Prepare the Grass Jelly:
- Open a can of grass jelly, then turn it onto a cutting board and slice into cubes (or use a spoon to scoop out playful, wobbly pieces).
- For extra fun, try cutting the jelly with a wavy knife for more decorative shapes, or shred it for a noodle-like texture.
- Chill the grass jelly in the refrigerator until ready to assemble.
Assemble Each Serving:
- Scatter grass jelly cubes into the bottom of a chilled bowl or tall glass.
- Pile spoonfuls of the citrus granita over the jelly until well-mounded.
- Top with another layer of grass jelly, a drizzle of condensed milk or syrup, and fresh mint or basil if desired.
- Serve immediately, reminding friends to eat quickly before the ice melts.

Tips for Success and Creative Twists

Balance is key: Taste your citrus mixture before freezing; add sugar sparingly until the mixture feels lively but not aggressively sour.
Citrus variation: Enhance with a touch of lemon juice or zest for applied complexity. Blood orange or tangerine juice offers unique flavor profiles.
Grass jelly texture: Using a spoon, fork, or even grating for fine threads allows you to play with textures.
Make ahead: The grass jelly can be prepared and stored, covered, in the fridge for up to one week; the granita keeps for days if well wrapped.
Customize your toppings: Shaved ice desserts welcome endless toppings, from sweet red beans to boba, coconut jelly, or diced tropical fruit.
Serve chilled: Pre-chill your bowls or glasses for the ultimate icy finish.

The Science and Satisfaction behind Granita and Grass Jelly

What sets this dessert apart is its structure—no fancy appliances needed. The granita’s icy flakes form because repeated scraping disrupts the formation of large, hard crystals, resulting in a more snow-like, fluffy texture. Meanwhile, grass jelly is set with plant-based gelling agents, traditionally boiling extracted juice from the Mesona plant until it thickens, then cooling until set into a gentle, jiggly mass.

This medley of bold and subtle, crisp and yielding, is what draws so many to Asian-style shaved ice desserts. By making both elements at home, you gain total control over flavor and balance—no cloying syrups, just clean, sharp, and cooling notes.

Serving Suggestions and Variations

Tropical twist: Add cubed mango, strawberries, or kiwi for added sweetness and color.
Nutty accent: Sprinkle toasted coconut flakes or slivered almonds for crunch.
Dairy-free delight: Substitute coconut milk or oat milk for creaminess without dairy.
Elevated presentation: Layer granita and grass jelly in tall glasses for a parfait effect.

Frequently Asked Questions (FAQs)

Q: What is grass jelly, and is it healthy?

A: Grass jelly is made from the boiled and cooled extract of the Mesona plant, common across Southeast Asia and southern China. It’s low in calories, rich in antioxidants, and suitable for vegan and gluten-free diets. Grass jelly is valued in traditional medicine for its supposed cooling properties and is an especially popular ingredient in drinks and desserts during hot months.

Q: Can I make grass jelly at home if I can’t find it canned?

A: Yes! You can use grass jelly powder, often available at Asian markets, or even dried grass jelly leaves. Simply follow package instructions or heat the powder with water and a bit of sugar, then pour into a mold to set and chill before cutting into cubes. Homemade grass jelly offers a fresher, more herbal flavor than canned varieties.

Q: Can I use real calamansi limes?

A: Absolutely—if you can source fresh calamansi, use them instead of the substitute juice blend. The result will be even brighter and more authentically Southeast Asian.

Q: How long does the shaved ice last in the freezer?

A: The citrus granita base will keep in a tightly covered container for several days. However, its texture is best within 24–48 hours, as prolonged storage can cause the crystals to compact or pick up freezer flavors. Scrape to refresh before serving.

Q: Can the recipe be made in advance for parties?

A: Yes! Both granita and grass jelly can be made ahead and stored separately. Assemble just before serving—the ingredients hold their freshness and texture well, making this dish ideal for entertaining in summer.

Nutritional Information (Per Serving, Approximate)

Calories	Protein	Fat	Sugar
~120	1g	0g	24g

Conclusion

This citrus shaved ice with grass jelly channels the vibrant, fleeting pleasures of Southeast Asian desserts—tangy, aromatic, and visually striking. The marriage of bright citrus granita and silky herbal jelly guarantees refreshment with every bite, offering an escape to a tropical climate without ever leaving your kitchen. Try this recipe for a spectacular finish to a summer meal or a midafternoon pick-me-up that’s as beautiful as it is delicious.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb