New Orleans Sno-Balls

Method

1. 1

   For the Raspberry Lemonade Syrup: Set a fine-mesh strainer over a medium bowl; set aside. In a medium saucepan, bring raspberries, sugar, lemon, and water to a simmer over medium heat. Reduce heat to medium-low and cook, stirring occasionally and gently mashing raspberries with the back of a spoon or spatula, until thickened to a thin syrup consistency, about 10 minutes, adjusting heat as needed to maintain a simmer. Strain through prepared strainer, pressing with a spatula to extract as much liquid as possible; discard solids. Chill, uncovered, until completely cold, about 1 hour. Cover and store in an airtight container for up to 2 weeks.

2. 2

   For the Cherry Syrup: Set a fine-mesh strainer over a medium bowl; set aside. In a medium saucepan, bring cherries, water, sugar, lime juice, vanilla extract, and almond extract to a simmer over medium heat. Reduce heat to medium-low and cook, stirring occasionally and gently mashing cherries with the back of a spoon or spatula, until liquid thickens to a thin syrup consistency, 15 to 20 minutes. Strain through prepared strainer; discard solids. Chill, uncovered, until completely cold, about 1 hour. Cover and store in an airtight container for up to 2 weeks.

3. 3

   For the Peach Syrup: Set a fine-mesh strainer over a medium bowl; set aside. In a medium saucepan, combine peaches, sugar, water, lemon juice, and turmeric (if using). Bring to a simmer over medium-high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low and simmer, stirring occasionally, until liquid thickens to a syrup consistency and is a deep yellow color, 22 to 25 minutes. Pour peach mixture through a fine mesh strainer into a heatproof bowl, pressing with a spatula to extract as much liquid as possible; discard solids. Skim and discard foam. Chill, uncovered, until cold, about 1 hour. Cover and store in an airtight container for up to 2 weeks.

4. 4

   For the Shaved Ice: Place a large bowl in the freezer. Add 1 cup of ice to a high-speed blender. Pulse until ice is finely crushed to a snow-like consistency, 8 to 10 pulses. Transfer shaved ice to bowl in freezer. Repeat process with remaining 3 cups of ice (you will have 6 cups shaved ice total).

5. 5

   To Assemble and Serve: Divide shaved ice evenly among 8 (6-ounce) paper snow cone cups or small serving bowls. Drizzle each sno-ball with about 3 to 4 tablespoons of desired flavor of prepared syrup. Serve immediately.

Nutrition

calories

499 kcal

fatContent

1 g

fiberContent

6 g

sugarContent

119 g

sodiumContent

8 mg

proteinContent

2 g

cholesterolContent

0 mg

carbohydrateContent

128 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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