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

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

  • 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.

  • 2

    Remove syrup from heat, and strain. Cool completely. Stir in remaining lemon juice. Chill well.

  • 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.