Homemade Sno Cone Syrups

Sno cones are awesome.

I don’t even really need to write a story today. I could just write “sno cones are awesome” and you all would nod your head at your screens in agreement because it’s not a subjective opinion. It’s objective, factual, a phrase that would stand up in court. So why did our parents, who gave us almost anything we asked for, refuse us the Snoopy Sno Cone Machine in our formative years?


Yeah, I’m still a little bitter. I mean, I was allowed to use the teensy watt bulb in the EZ Bake Oven to make inedible brownies, I was allowed to hurtle down the driveway toward oncoming traffic with the Roller Racer (which—in fairness—was my sister’s, but as the older sibling, I commandeered it fairly frequently), I was allowed to ride a bike without a helmet, I was even allowed to invent a game called “Pigs in a Blanket” that consisted of tucking myself into a slippery nylon sleeping bag and sliding down the stairs, Home Alone-sled-style.

The irony was that I still ate artificially flavored neon shaved ice by the gallon as a kid, I just never did it at home. Living in the vicinity of both a corner store that served Slush Puppies and a Dairy Queen, where I’d slurp down Mr. Misty floats until my brain was almost on permafreeze, I never lacked access to slushy goodness. Were my parents keeping the sno cone machine from me as a character-building exercise?

Maybe they were waiting for me to become a professional recipe developer so one day I’d look at the thermometer hitting 95˚ for the third straight day in a row and think, “That’s it. If I can’t have central air in this creaky old house, at least I can make a damn sno cone for myself.”


So I bit the bullet and bought a sno cone machine. Once that relatively affordable investment’s been made (seriously, all it does is shave ice, there’s no need to go gangbusters), the sky’s the limit for sno cone syrup flavors—thanks to the science of sugar. As I explained in my caramel primer, sugar is technically a “wet” ingredient, meaning it’ll become fully liquid when heat is applied. Following are two ways of making syrups: the first uses fresh sour cherry juice that’s been simmered down to intensify its flavor and use its natural sugars to kickstart the syrup process. (Hey, I’m a sour cherry freak, of course I have fresh juice on hand!)

I didn’t want to cook down any citrus juice for the lemon-lime version—not as much natural sugar in those bad boys—so a supercharged simple syrup, using a 2:1 sugar-to-water ratio instead of the usual 1:1, did the trick. King Arthur Flour’s lime juice powder is my secret weapon for giving the lemon-lime syrup that extra Slushee-esque taste without using anything fake, and has many more uses than syrup flavoring: I’ve snuck it into icings and glazes, mixed it with sour cream and salsa for a dip, and sprinkled it on berries. If you can’t wait for your order to arrive, sub in two packets of True Lime crystals—they’re in the Kool-Aid and Crystal Light aisle at the supermarket.

By the way, that Dairy Queen Mr. Misty float? Yeah, I’ve got the DQ ice cream recipe, but it’s in the book. There are some things worth waiting for.

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Comments

  1. says

    This is awesome, Casey! I need one for breakfast before heading into the hotter than hot city today. Oh, and in case any of your readers are Stop n’ Shop shoppers, they put True Lime/Lemon/Orange in the baking aisle, above the sugar/splenda selections.

  2. says

    I saw the lime powder at KAF and wondered what to use it for. Here’s the answer. Yesterday I was crunching ice cubes. Sno cones are a better idea.

    • Casey BarberCasey Barber says

      Alexandra, you just made me think of a new use for lime powder (and yes, you could do this with fresh lime juice too) – whisk it with a pitcher of water before freezing into ice cubes. That’ll give you something new to crunch on!

  3. Un bicchiere di rosso says

    We are in Sicily, having limone granita’s right now. Very similar to a snow cone, but with hand shaved ice and fresh Sicilian lemons

  4. says

    I have got to pick up some lime juice powder–I think you could give lime treats even more umph with it. I had limeade last night and it was soooo refreshing.

  5. says

    Oh my. Roller Racers. My kids have them. I told my sister that we absolutely needed them for my kids because my parents never gave them to us, and then realized we have no flat surface to ride on (severely slanted driveway), so they drive them around our living room, kitchen, and dining room. I always have to wear shoes to protect my toes these days.

  6. says

    I can totally tell we grew up in the same era. Roller Racer? Check. Snoopy Sno Cone Machine? Check. EZ Bake Oven? Check. I had them all!

    I love the sound of your homemade syrups and since I’m a self-proclaimed slush addict, you can bet I’ll be giving them a try very soon!

    • Casey BarberCasey Barber says

      I love that everyone remembers Roller Racers as fondly as I do. And I’m doubly happy that they still make ’em! Now… does anyone else remember the Pogo Ball?

  7. Yoko says

    Thanks for the Lime Syrup recipe….I was trying to find a pre-made syrup in stores but couldn’t find it. I think I’m going to try this! Thanks again!

    • Casey BarberCasey Barber says

      Emma, as I write in the post, if you don’t want to order the King Arthur Flour lime powder, sub in two packets of True Lime crystals—they’re in the Kool-Aid and Crystal Light aisle at the supermarket. But the KAF version is far superior.

  8. Bessie says

    Do you make that sour cherry juice yourself by putting cherries & blending them or boiling them? Or did you purchase juice?

    • Casey BarberCasey Barber says

      You can do either – I had extra juice from fresh cherries on hand (just left in the bottom of the bowl after the pitting process, though you can blend and strain as well), but storebought sour cherry juice is fairly easy to come by.

  9. Deborah Jones says

    I bought a new ice shaver machine for $35 on line and then, during one of my daily trips to the various thrift stores, I saw almost the exact same machine for $3.98 and another one for $1.78 as a backup. I sent back the new one and these work fantastically. Right now I have been buying the Jelly Belly Bean brand of snow cone syrup, $2.99 for 16 oz at Target and Bed, Bath and Beyond. I do intend to make my own as I do not like giving my grandson high fructose corn syrup. My girlfriend used to put corn starch in her syrup to make it thicker but could not find her recipe so I am just going to experiment with a teaspoon. She also suggested getting some exotic flavors from the local cake supply store. I am the neighborhood’s favorite grandma. I don’t use the little paper cones, I bought some good sized cups at the Dollar Tree and give them plastic spoons.