Photograph by Will Anderson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Tart Lemon Snow Cones
Desserts from Issue 7 – Summer 2015 – Spectrum
An ideal way to break the ice.
Gather Journal
Tart Lemon Snow Cones
Around the world, shaved ice—that quintessential summer treat—takes on myriad forms, but it’s the snow cones of New Orleans (where they should only be called sno-balls), wild in appearance and flavor, that inspired ours. Bonus: you’ll have enough syrup left over for a pitcher of lemonade.
makes 4 cups syrup
- 8 to 10 organic lemons
- 2 cups sugar
- food coloring
- heaps of shaved ice (we found an inexpensive snow cone machine online)
- paper cones or cups
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1
Zest 5 lemons with a vegetable peeler, removing only the yellow. Juice enough lemons to make 1½ cups juice. Add ¾ cup juice to a saucepan and chill the remaining ¾ cup. Add zest, sugar, and 1½ cups water to the saucepan and heat gently, stirring to dissolve sugar without boiling.
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2
Remove syrup from heat, and strain. Cool completely. Stir in remaining lemon juice. Chill well.
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3
For 6 rainbow snow cones, divide about 1¼ cups syrup into 6 cups or bowls and tint with food colors: red, orange, yellow, green, blue, and purple. Drizzle in a rainbow over paper cones of shaved ice.
