Piccadilly is a modern dessert that has gained popularity in recent years on the Navajo Nation. It’s a syrupy shaved ice topped with chopped pickles and sprinkled with Kool-Aid powder. It is typically sold at local flea markets and urban Native markets. The sweet and sour flavors may seem off-putting, but they go well together. The first time I tried this dessert, I couldn’t help but notice that the sprinkled Kool-Aid powder was similar to the flavor of ground sumac berries, which are naturally lemony and tart. This recipe is a reimagined version of piccadilly that uses traditional Navajo sumac berries and a homemade berry syrup that is perfect for the summertime.

  • 1 cup blueberries
  • ¼ cup sugar
  • 4 cups shaved or finely crushed ice
  • ¼ cup diced (¼ inch) pickles
  • 1 teaspoon ground sumac berries

Makes 4 servings

1. In a small saucepan, combine blueberries, sugar, and 1 cup of water. Bring the mixture to a boil over medium heat, then reduce the heat to medium-low and simmer for 5 to 8 minutes, until the mixture starts to thicken and the water has reduced to half its volume.

2. Remove the pan from the heat and let the berry sauce cool completely, 15 to 20 minutes. Once cooled, transfer to a blender and blend on high speed for 2 to 3 minutes, until it reaches a smooth consistency. Pour the berry sauce into a small bowl with a lid and store in the refrigerator until ready to use. This can be made 1 to 2 days in advance.

3. Add a cup of shaved ice to four small bowls. Drizzle with 3 to 4 tablespoons of the berry sauce, so that the ice is completely covered. Top with 1 to 2 teaspoons of the pickles and sprinkle with ¼ teaspoon of the ground sumac berries. Serve immediately.

This recipe originally appeared in "Diné Dining" by Andi Murphy.