Winter’s Bounty: Snow Cone Syrup


What sounds better on a freezing winter day than standing outside with an ice cold snow cone in your hand?….  Actually, I can think of a few things, but apparently my children don’t mind.  We usually stay clear of typical snow cones because of the large amounts of food coloring and artificial flavors involved.  Not much of a treat (if you ask me!) when your tongue ends up glowing in the dark after enjoying a lime flavored snow cone.

Last summer, we came upon a snow cone stand that advertised a selection of natural syrups, which included all of 2 flavors, in addition to an overwhelming variety of “traditional” concoctions.  We asked why they didn’t have more natural flavors, because we assumed people would be thrilled at the rare opportunity to indulge in “healthy” snow cones.   To our surprise, we learned that, aside from us, nobody even asked to try the pale colored lime or soft pink natural fruit punch.  And why would you, if you have mouthwatering flavors such as “Tiger’s Blood” or “Blueberry Blast”  as an alternative?  Not only do these two turn your mouth into a multicolored wonder, but dye your stomach lining to match…  I tend to go on a rant when it comes to food coloring, because I really don’t see any reason why it should find its way into our food, other than the occasional birthday cake (yes, I use food coloring in my fondant and icing, but that’s it!).  Anyway, let me try this again:

What sounds better on a freezing winter day, than standing outside with an ice cold snow cone in your hand?….  So when the first snow fell, my children asked me to make syrup for them and since I had  a few bags of frozen raspberries in the freezer, I decided to comply:


  • Frozen Raspberries
  • Water
  • Sugar
  • pinch of salt

There are no quantities, because making a syrup is no rocket science.  A “simple syrup” is equal amounts of sugar and water, boiled until all the sugar has dissolved.

Start by covering your raspberries with water in a cook pot and boil until you have a nice deep red raspberry juice.  Now strain the juice, measure the amount of liquid you have, return to your pot and add an equal amount of sugar.  For example, if you end up with 2 cups of liquid, add 2 cups of sugar.   A pinch of salt (and no more) enhances the flavors (which is why you add it to your breads, cakes, desserts, etc.) – and you are done.

At some point, I had some oranges in the fridge that needed to be consumed pretty soon, so I cut them up and used them along with the raspberries to make the initial juice.  Again, this is not rocket science, so go ahead and use any fruit combination that you have at home.

Unfortunately, I can’t tell you how long it keeps, but I am currently storing it in my refrigerator.  Generally, sugar serves as a preservative, so I assume you don’t have to rush to use it up too quickly.  Then again, it may not be an issue if you have tons of snow :)

Enjoy, and please let me know how it turned out!

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