New Orleans Sno-Balls

Ingredients

For 8 servings

• •2 tasse fresh raspberries or frozen raspberries, thawed and drained well (9 ounces; 255 g)
• •1 tasse granulated sugar (7 ounces; 198 g)
• •1 /2 cup (120 ml) fresh lemon juice (from 3 medium lemons)
• •1 /2 cup (120 ml) tap water
• •3 tasse fresh pitted dark cherries or frozen pitted cherries, thawed and drained well (15 ounces; 425 g)
• •1 1/2 cups (360 ml) water
• •1 1/2 cups granulated sugar (10 1/2 ounces; 298 g)
• •1 c. à soupe (15 ml) fresh lime juice (from 1 medium lime)
• •3 /4 teaspoon vanilla extract
• •3 /4 teaspoon almond extract
• •6 medium peaches, cut into 1/2-inch slices or 4 cups frozen sliced peaches (540 g)
• •1 1/2 cups granulated sugar (10 1/2 ounces; 289 g)
• •1 tasse (240 ml) tap water
• •2 c. à soupe (30 ml) fresh lemon juice (from 1 medium lemon)
• •1 /8 teaspoon ground turmeric, optional (for color)
• •4 tasse (14 ounces; 396 g) ice cubes

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.