A Flight of Snow Cones

For a simple summer treat, nothing beats a snow cone.   

Lindsay Laricks, of Fresher than Fresh Snow Cones, is a graphic designer from 9 to 5. But on the weekends, she pulls her vintage Shasta trailer 

to spots around town and serves up summer’s best refresher—gourmet snow cones.

These aren't day-glo syrups made from artificial ingredients, but homemade concotions with garden flavors : Ginger Rose, Blackberry Lavender, Watermelon Basil, and Green Tea Pear. 

You can order a flight of mini-snow cones, served in small paper containers, or a big one all to yourself. If you’re not fortunate enough to live in the Kansas City area, you can still make a trio of snow cones at home for a fun dessert that will beat the heat.

A Trio of Snow Cones

You can make these syrups up to 1 week ahead and keep them in the refrigerator.  You'll have a rosy pink, a pale green, and dark purple trio of icy goodness.

Adapted from Heartland: The Cookbook

Serves 4

1/2 cup Rosy Rhubarb Syrup (below) 

1/2 cup Fresh Herb Syrup (below)

1/2 cup Blackberry Lavender Syrup (below)

4 cups chopped or shaved ice (in the food processor or with an attachment to a stand mixer)

1. Mound 1/3 cup of shaved ice in each of 12 small glass bowls or ramekins. Drizzle 2 tablespoons of Rosy Rhubarb Syrup over each of 4 bowls; 2 tablespoons of Fresh Herb Syrup over each of another 4 bowls; and 2 tablespoons of Blackbery Lavender Syrup over each of the last 4 bowls. 

Rosy Rhubarb Syrup

4 cups chopped rhubarb, fresh or frozen and thawed

1 cup water

2 cups sugar

The juice of 2 lemons

1. For the syrup, place the rhubarb and water in a saucepan over medium-high heat and bring to a boil. 

Reduce the heat to medium-low, cover, and cook the rhubarb until tender and pulpy, about 10 minutes.  Strain off the rhubarb pulp, reserving the juice. Measure the juice and add enough water to equal 2 cups. Return the liquid to the saucepan over medium-high heat and stir in the sugar. Bring to a boil so the sugar dissolves, about 8 minutes. Remove from the heat, stir in the lemon juice, and let cool. 

Fresh Herb Syrup

1 cup sugar

3/4 cup water

1/2 cup fresh, aromatic herb leaves, packed, coarsely chopped

1.  In a large, microwave-safe glass measuring cup, combine the sugar, water, and herbs. Microwave on high until the sugar dissolves, about 3 to 4 minutes. Let the mixture steep for 20 to 30 minutes. Then, strain the mixture into a bowl and let cool.  Use right away or store in a covered glass jar in the refrigerator for up to 2 weeks.

Blackberry Lavender Syrup

A few dried lavender buds from your garden or a health food store (or culinary lavender from Penzey's) add depth and interest to this easy-to-make syrup. The lavender makes dark berries taste "berry-er." Adapted from Heartland: The Cookbook

Makes about 1 1/2 cups

1 cup sugar

3/4 cup water

1 teaspoon dried lavender buds

1 cup blackberry jam

Fresh lemon juice

1.  In a large, microwave-safe glass measuring cup, combine the sugar, water, and lavender. Microwave on high until the sugar dissolves, about 3 to 4 minutes. Whisk in the blackberry jam. Let the mixture steep for 20 to 30 minutes. Season to taste with lemon juice, strain the mixture into a bowl, and let cool.  Use right away or store in a covered glass jar in the refrigerator for up to 2 weeks.