Summer
Cherry Snow Cone
Popular on Food52
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.
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.
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.
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.
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
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!
Emily H.
July 7, 2011
This looks utterly amazing. I canned sweet and tart cherries in balsamic syrup, I may give this snow cone a try in the winter too!
gingerroot
July 7, 2011
Yipee! Congratulations, mrslarkin! Can't wait to make this.
mrslarkin
July 7, 2011
Thanks gingerroot! Hope you like it! (i feel like an honorary Hawaiian today!)
ChefJune
July 7, 2011
I'm making this for dessert tonight. I have all the ingredients on hand except a "good" implement to crush the ice, but there is always the old cleaver and the zip-lock bag trick. This sounds almost too good to be true!
Congrats on being a finalist. This is a keeper.
Congrats on being a finalist. This is a keeper.
mrslarkin
July 7, 2011
Thanks ChefJune. Cleaver will work just fine. Rolling pins make good wacking tools, too, á la Julia Child.
wssmom
July 7, 2011
woohoo!
mrslarkin
July 7, 2011
;) thanks wssmom!! so glad you liked this when you tested it, but now I can't remember your kind words!!
wssmom
July 7, 2011
Found 'em!: "mrslarkin's cherry snow cone is dramatic, different, and downright delightful, especially on a hot summer afternoon. Or evening. The anise flavor of Pernod punches up juicy, red, ripe cherries and a mint-accented syrup to dizzyingly delicious heights. I'd totally recommend using a snow-cone machine or some other ice-shaving device; even though our blender has an "ice crush" setting, the results were more like ice lumps (which we wound up putting in a muslin bag and pounding with mallets to produce the desired effect).
gingerroot
May 31, 2011
Swoon! A Scone Queen after my own heart...shave ice is an institution here, you know.
mrslarkin
May 31, 2011
Thanks, g! I did not know that! I bet Hawai`i shave ice is awesome. What flavors are popular there?
dymnyno
May 31, 2011
I love this!!...I have my own vintage, hand crank shave ice machine that I use .
gingerroot
May 31, 2011
At the best places, there are as many flavors as one can dream up! Rainbow (red = cherry, yellow = banana, and blue = vanilla) is definitely one every kid here has grown up with, but my favorites include passion fruit and li hing mui (dried preserved plums - a flavor bomb of salty, sour, sweet). Fancy extras include adding ice cream and/or adzuki beans (in the cone, before you put the ice) and condensed milk on top!
@dymnyno - I love that you have your own hand crank shave ice machine!! So cool.
@dymnyno - I love that you have your own hand crank shave ice machine!! So cool.
Lizthechef
July 1, 2010
Ooh - I missed this - looks so refreshing. I see you are back into the Pernod...
mrslarkin
July 1, 2010
Yes, I couldn't stay away from it. Can't drink it straight, but I like it as an accent.
See what other Food52ers are saying.