Colorful Herbal Snow Cones: 4 Flavors

Growing up, the last day of school always meant one thing: snow cones. While the excitement of being released from the confines of public school for summer break was great and all, the real thrill began when the snow cone machine was dusted off to make its annual appearance. From sour green apple to bright cherry red, and my personal favorite, “blue mystery syrup”, each kid would parade around with their own kaleidoscope of colorful syrups drizzled over a mountain of shaved ice. 

Although my younger self was enthralled by what that electric blue mystery concoction could be, I’ve grown to be less keen on solving mysteries when it comes to the ingredients in my food. A quick glance at the ingredient list of most store-bought snow cone syrups will reveal a lineup of artificial dyes and flavorings responsible for those eye-catching colors and candy-like flavors. Don’t get me wrong, I’m a big fan of colorful sweet treats, but those synthetic syrups feel like a missed opportunity to explore the abundance of brilliant pigments and unique flavors that nature has to offer. After all, if herbs can transform other sweets like cheesecake, cookies, and caramel, why not snow cones too?

With this idea in mind and the weather warming by the day, I set out to experiment with a natural take on the lab-made snow cone syrups that once left my hands sticky and shirt stained with Blue No.1. From mango turmeric and cherry hibiscus to blueberry butterfly pea and lemon lavender, these botanical-inspired syrups have quickly become a summertime staple to fend off the heat. While I may never know exactly what flavor that iconic blue mystery syrup was, I’ve traded that guesswork for making my very own colorful botanical syrups that can be enjoyed long after the last day of school.

Herbal Snow Cones Recipe: 4 Flavors

Mango Turmeric

Makes about 16 oz. syrup

Ingredients

• 2 cups organic mango juice *See Pro-Tips
• 2 cups granulated sugar
• 1/2 tsp. organic turmeric powder
• Ice
  
  

Hibiscus Cherry

Makes about 16 oz. syrup

Ingredients

• 2 cups organic cherry juice (I recommend tart cherry juice)
• 2 cups granulated sugar
• 2 Tbsp. organic hibiscus flowers
• 1/8 tsp. organic annatto seed powder (optional) *See Pro-Tips
• Ice

Pro Tip: Annatto seeds are a great natural food and cosmetic coloring alternative to artificial red dyes. If you omit the annatto, the syrup color will be more magenta than red, but beautiful nonetheless!

Butterfly Pea Blueberry

Makes about 16 oz. syrup

Ingredients

• 2 cups organic blueberry juice *See Pro-Tips
• 2 cups granulated sugar
• Juice of 1 lemon
• 1/4 cup organic butterfly pea flowers or 2 tsp. organic butterfly pea flower extract powder
• Ice

Pro Tips

• Blueberry juice can be tricky to find and also tends to be pretty expensive, so I recommend making your own! Simply combine a 1:2 ratio of frozen or fresh blueberries to water and blend on high until only small flecks of blueberries remain. Strain mixture and voila! The blueberry pulp could be a great base for DIY fruit strips or an added fiber boost to smoothies, chia seed pudding, etc.

Lavender Lemon

Makes about 16 oz. syrup

Ingredients

• 2 cups water
• 2 cups granulated sugar
• 1/4 cup organic lavender flowers
• Juice of 2 lemons (about 1/3 cup)
• Ice

How to Make Herbal Fruit Syrups

1. Combine all ingredients in a small saucepan over medium-low heat.
2. Whisking constantly, bring mixture to a low simmer. Once sugar has fully dissolved, remove from heat.
3. Allow mixture to fully cool before straining with a fine mesh strainer (as needed) and transferring to container of choice. For easy snow cone drizzling, I recommend using a squeeze bottle, like a ketchup or mustard bottle.
4. Label and date syrup. Store in fridge for up to 2 weeks or in the freezer for future use.
   
   

How to Make Shaved Ice: Blender Method

Making shaved ice at home is easier than you think! If you have ice and a blender, you’re already halfway to having a snow cone in hand.

*Please note that this method should be done only with high-speed blenders that can break down ice. I have a Ninja blender that works great for this purpose.

Directions

1. Add ice to blender up to the max fill line. Pulse to start, then blend on ice crush setting until a fine, snowy texture is achieved. If the ice is still chunky after a few minutes, add a splash of water and continue blending.
2. Transfer shaved ice to a bowl and use immediately. I highly recommend making the syrups beforehand, or you’ll end up with flavored water.
3. To make snow cones, use a large spoon or ice cream scoop and pack into a paper cone or serving dish of choice. Drizzle syrups of choice on top, and enjoy!

Pro Tips

• To ensure even syrup coverage, poke a couple holes in the shaved ice and then add the syrup. This helps it to distribute evenly in the shaved ice and not just sit on top.