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DIY Snow Cones

Trail Snacks With Lentine Alexis

By Lentine Alexis

 

There aren’t lots of things that only a little snow is good for, but snow cones are one of them.  Those mini dustings of sweet–almost spring–pow are perfect for making yourself a fruity and fun snack. Here’s how to make it happen:

Make Yourself A Syrup

There are so many ways to play a snow cone and so many flavors! Frozen strawberries, cherries, blackberries, blueberries, and raspberries will render shades of red, pink, purple, and blue in your finished fruit syrup. Pineapple and mango will make yellow (which is fine if you don’t mind eating yellow snow!).

A combination of two flavors will make your most impressive snow cone…the syrup recipe below makes enough syrup to make snow cones for a crowd and to make several flavors. Reduce the recipe or divide it to fit your group.

Pack Your Fruit Syrup

Once you’ve made your syrup, cool it completely and transfer it to a glass jar or air-tight container. I like to leave the fruit in so that when I pour it on the snow, I get a little fruit treat. Your syrup will keep for up to a month in the fridge, so store it there until you get that next powder day.

Make Snow Cones

When the snow starts to fall, grab a cup, bowl or any snow cone-eating vessel and get scooping! Remember, you’re looking for freshly fallen, clean snow if possible. Then pour your syrup on top to your liking. Grab a spoon and enjoy!

Snow Cone Syrup

makes three pints

This recipe makes three different kinds of sugar syrup for snow cones, but you could make as many kinds as you wish! Simply divide the syrup evenly between the number of fruit flavors, and allow each to cook and steep before using.

Ingredients

  • 2 cups granulated sugar or evaporated cane juice
  • 2 cups water
  • 3 cups frozen fruit (I used 1 cup each blackberries, strawberries, and mango)

Directions

In a medium saucepan over medium-high heat, combine the sugar and water and stir to wet the sugar. Bring the mixture to a simmer and cook until all of the sugar has dissolved into the water, there aren’t any granular bits on the bottom of the pot, and the mixture looks like a clear liquid. Remove the pot from the heat. 

Now, it’s time to flavor your syrup with fruit. Divide the sugar syrup evenly into three parts. Add one of the parts to a small saucepan and add 1 cup of your frozen fruit. Cook the frozen fruit and syrup mixture over medium-high heat until the fruit breaks down a small amount and the syrup starts to smell a bit fruity: 3-4 minutes or so. Remove from heat and allow to cool completely, then transfer the fruit and the syrup to an airtight container and store in the fridge until you’re ready to use it. Repeat with the remaining two parts sugar syrup and fruit. 

If you wish, you can of course just make one flavor of syrup. In this case, no need to divide the syrup into equal parts–simply add your favorite fruit to the bulk syrup and cook it down for 3-4 minutes, then cool and store.

Lentine Alexis is a former professional endurance athlete & classically trained chef. The former Culinary Director at Skratch Labs, she uses a real-food philosophy to create recipes for athletes and everyone looking to eat well and adventure better. Find more recipes and info on her upcoming cookbook for athletes at lentinealexis.com, or follow her @lentinealexis.