Cherry Snow Cone

June 25, 2010
8 Ratings
  • Serves 1
Author Notes

Inspired by a tweet I saw last year from chef Alex @guarnaschelli: “Wanting muddled fresh cherries with some raw sugar over crushed ice with a touch of lemon juice. A bathtub full.” I ran to the kitchen and put this together. - mrslarkin —mrslarkin

Test Kitchen Notes

We loved the concept of a grownup snow cone from the very start. Mrslarkin has you muddle fresh cherries with mint, lemon juice and raw sugar (a great abrasive, incidentally) and then hit the fruity sludge with a shot of Pernod before spooning it over crushed ice. The "optional" drizzle of cream is a must. We recommend making a slightly larger batch of shaved ice than you'll need (in case you end up with some bigger chunks) and keeping it in the freezer until just before you're ready to serve. - A&M —The Editors

What You'll Need
  • 1/2 cup stemmed and pitted fresh sweet cherries
  • 1 - 2 tablespoons turbinado or other sugar in the raw
  • 1 small sprig mint, torn into pieces
  • 1 teaspoon fresh squeezed lemon juice or orange juice
  • 1/2 - 1 tablespoons Pernod (or Kirschwasser, for the timid)
  • 1 tablespoon heavy cream (optional)
  • 1 cup ice cubes
  1. In a mixing cup or mug, muddle the cherries, sugar, mint, lemon juice and booze until you have a nice amount of syrup.
  2. If you have a snow cone ice shaver machine that Santa brought one year, dig it out of the basement. Or in your blender, finely crush/shave the ice and quickly spoon or scoop into serving bowl, ideally a clear one so you can see all the dripping cherry goodness in about 30 seconds.
  3. Pour muddled cherry mixture, chunks and all, over ice.
  4. Add cream, if using.
  5. Add a straw and a spoon and have at it.

See what other Food52ers are saying.

  • Milk & Honey
    Milk & Honey
  • fiveandspice
  • creamtea
  • gingerroot
  • Jennifer Ann
    Jennifer Ann

92 Reviews

Milk &. July 26, 2012
Great idea and tasty too! I used white balsamic instead of the Pernod for a little Bush (I think that's what they are called). Nice. Also tried with rhubarb with good results but need to mince the rhubarb finely prior to muddling.
mrslarkin July 27, 2012
Glad you liked this, M&H!
fiveandspice August 10, 2011
Mmm, perfect for a day at the fair!
creamtea July 14, 2011
o.k. I finally made this today, virginized. Yum. If kids & husband don't get home soon, it's not my fault.
gingerroot July 13, 2011
Double swoon!! This is amazing!! After a hectic week/weekend, I finally treated myself (and the Mr.) to a double batch served in old-fashioned glasses. As a life long shave ice lover, this puts my favorite cone to shame. I'm thinking I have to find myself a hand crank machine just so I can make this whenever I want, with soft as snow shave ice. Thank you, mrslarkin, for a brilliant recipe.
mrslarkin July 13, 2011
Yay! I'm so happy you and hubby enjoyed this, gingerroot! You're welcome!
Jennifer A. July 12, 2011
MrsLarkin, This is so wonderful! I have been enjoying it for dessert all week.
mrslarkin July 12, 2011
oh, that is so nice to hear, Jennifer Ann!! Thanks so much for letting me know.
gluttonforlife July 12, 2011
I'm actually referring to kaffir lime (Citrus Hystrix) which has very floral and aromatic leaves, much used in Southeast Asian cooking. They can be found in Indian and Thai markets, sometimes among the packaged herbs at Whole Foods, but I usually get mine fresh at Kalustyan's in New York City.
gluttonforlife July 12, 2011
Tried this, substituting a bit of sweetened condensed milk and some wild lime leaves, and it was sheer heaven! Love the instant gratification, Mrs. L!
mrslarkin July 12, 2011
Thank you GFL! That sounds awesome. I'm thrilled you enjoyed it. (Curious, where do you get wild lime leaves??)
Panfusine July 12, 2011
I'd say my mother in law's garden, but thats way out in chennai, India, she has 2 huge key lime trees, next time around I plan to strip the tree naked & haul it back in bags back to the US!
cookinginvictoria July 12, 2011
Congrats on being a finalist, mrslarkin! This looks so lovely and refreshing. And I love the idea of adding a splash of Pernod to the snow cone. It is cherry season now in the Pacific Northwest, so I look forward to trying your recipe ASAP.
mrslarkin July 12, 2011
Thank you so much, CIV! Hope you enjoy this one!
mcs3000 July 11, 2011
Have loved cherry snow cones since I was little. Can't wait to make this - so awesome. Hope you win!
mrslarkin July 11, 2011
Thanks mcs3000!!!
Sagegreen July 8, 2011
Congrats on being a finalist. Didn't realize this was an adult snow cone until just now! Nicely composed.
mrslarkin July 8, 2011
Thanks Sagegreen. Easily adaptable for kids - just leave out the booze. Or muddle with some anise hyssop leaves - similar flavor profile to the Pernod.
toekneeray July 8, 2011
Eating/drinking this RIGHT NOW. It's amazing. Gets my vote :)
mrslarkin July 8, 2011
Thank you tkb!
toekneeray July 8, 2011
Having this RIGHT NOW! It's amazing! Gets my vote :)
Oui, C. July 8, 2011
I am ALL OVER this one!
mrslarkin July 8, 2011
Thanks, Chef!
WinnieAb July 8, 2011
This looks fantastic!!!!
mrslarkin July 8, 2011
Oh, thanks very much Winnie!
Kitchen B. July 8, 2011
After getting to know Snow cones in Barbados last year, I know for sure I would LOVEEEEEEE this. Not only the flavours but the concept which can be transformed. Perfect for hot weather
mrslarkin July 8, 2011
Thanks KB. Yes, this one certainly is easily adaptable!
Panfusine July 7, 2011
Congratulations Mrs larkin... can't wait to try this!
mrslarkin July 7, 2011
Thanks so much, Panfusine! Hope you like it.
singing_baker July 7, 2011
wow this is so different. I love it! I just got some fresh cherries from the farmers market too, how perfect!
mrslarkin July 7, 2011
Yay! and thank you singing_baker.
lorigoldsby July 7, 2011
Congrats! Can't believe I missed this earlier!
mrslarkin July 7, 2011
Thanks so much lorigoldsby!!
fiveandspice July 7, 2011
YUM! Holy hot weather awesomeness!
mrslarkin July 7, 2011
Thank you 5&S! I just went to get more cherries at the store. :-)
thirschfeld July 7, 2011
never know where you will find inspiration. Great recipe, congrats
mrslarkin July 7, 2011
thank you, thirschfeld.