Imperial Sugar
Dixie Crystals


Pepinada Dixie



  1. Peel 4 cucumbers, scrape out seeds, chop into large pieces, and add to a blender. Add lime juice, sugar, and water to blender and blend until smooth. Set aside.
  2. Slice remaining cucumber in half. Chop one half into small pieces. Slice remaining half into spears. Set aside.
  3. In a shallow bowl, add 1/4 cup chamoy sauce. In a separate shallow bowl, add 2 tablespoons Tajin. Dip rim of serving cup in chamoy sauce then dip in Tajin to decorate.
  4. Add 1/2 cup crushed ice to a serving cup, followed with a tablespoon of chamoy sauce, 2 tablespoons chopped cucumber, and blended cucumber mixture. Repeat layers as needed.
  5. Top with a sprinkle of Tajin. Decorate with a cucumber spear and a tamarind candy straw. Enjoy.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ericka Sanchez @nibblesandfeasts.