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
Food52 Review: 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
cup stemmed and pitted fresh sweet cherries
1 - 2
tablespoons turbinado or other sugar in the raw
small sprig mint, torn into pieces
teaspoon fresh squeezed lemon juice or orange juice
1/2 - 1
tablespoons Pernod (or Kirschwasser, for the timid)
tablespoon heavy cream (optional)
cup ice cubes
- In a mixing cup or mug, muddle the cherries, sugar, mint, lemon juice and booze until you have a nice amount of syrup.
- 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.
- Pour muddled cherry mixture, chunks and all, over ice.
- Add cream, if using.
- Add a straw and a spoon and have at it.
- Your Best Dish in the Raw Contest Finalist!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Soda Fountain Recipe
- This recipe was entered in the contest for Your Best Recipe for Cherries