Snow Cones for summer

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Words & Recipes by Lindsay Laricks Photographs by Kathrin Koschitzki


We enlisted the help of professional snow cone maker Lindsay Laricks to come up with some modern variations of those icy treats. She shares recipes for Mojito, Pink Grapefruit, Cava & Thyme, and Coconut Cardamom snow cones.


Maker: The easiest way to make snow cones is using small machines found at many home stores. A more authentic option is the raspador de hielo (a small handheld metal shaver used by many street vendors in Mexico). You can also try using a blender, but it’ll dull the blade over time.

Vessels: Paper cones are available online and at office supply shops. If you want to use glasses, then short and squat ones (like a rocks glass) are best so you don’t have to dig down to get to the bottom of the shaved ice. Personally, I use 9-ounce compostable plastic cups, which are easy to eat out of and kind to the environment.

Scoop: You’ll need something to scoop and shape the shaved ice with (an ice cream scoop works great).

Making the ice
Using a machine: Follow the directions for each product.

Using a raspador de hielo: Make a big block of ice by freezing water in a plastic container. Run it along the top of the block to make some fluffy snow.

Using a blender: You can make coarse ice using a blender, but be aware that it can be rough on the machine.

If all of your ingredients are kept cold before use, it will help your ice stay intact and not melt. If you’re using alcohol it will instantly melt the ice, so for boozy snow cones put the alcohol at the bottom first, topping with shaved ice second and then finishing with the homemade syrup: This way you can have a boozy snow cone that still maintains a cute shape. When serving, let people know the alcohol is at the bottom so they can stir.

These give everything a nice finishing touch, so enjoy brainstorming whatever might complement your flavors. A citrus twist? A drizzle of sweetened condensed milk? A sprig of fresh herbs? Color, flavor and aroma should be your guide.


2 cups (475 milliliters) lime juice*
1 cup (235 milliliters) water
3 cups (600 grams) pure cane sugar
A few sprigs of fresh mint
Powdered sugar for dusting
White rum (approx. 1 ounce / 30 milliliters per person) 

Combine the lime juice, water and sugar at room temperature until the sugar is dissolved. Do not heat, as citrus can get pretty bitter if heated. Finely mince the mint and mix it into the syrup so that you have little bits of fresh mint in each bite. Immediately pour into a clean glass bottle or jar and refrigerate.

To Serve
Pour 1 ounce (30 milliliters) of rum into the bottom of your cup. Fill with shaved ice. Sculpt the top into a nice round shape. Drizzle 2–3 ounces (60–90 milliliters) of the mojito mix over the top. Dust with powdered sugar and add a sprig of fresh mint.

*Key lime juice is ideal for this recipe, as it’s a little sweeter than regular lime juice.

Makes approximately 32 ounces (945 milliliters) 
Serves 10 to 16


Zest from one pink grapefruit
2 1/2 cups (590 milliliters) freshly squeezed grapefruit juice
1 1/2 teaspoons (7 milliliters) citric acid*
1 chilled bottle Cava (750 milliliters / 25 ounces)

For the thyme syrup 
1 cup (235 milliliters) water
1 1/2 cups (300 grams) pure cane sugar
12 sprigs of fresh thyme

For the thyme syrup: Combine the water, sugar and thyme in a small saucepan. Bring to a boil and reduce to a simmer for 15 minutes. Remove from heat, put a lid on the pan and let steep for another 15 minutes. Strain the thyme syrup into a separate jar and let cool.

For the rest: Zest and juice your grapefruit and combine with the citric acid. Add 1 1/2 cups (355 milliliters) of the thyme syrup and combine. Immediately pour into a clean glass vessel and refrigerate.

To serve
Pour 1 to 2 ounces (30–60 milliliters) Cava into the bottom of your cup. Fill with shaved ice. Sculpt the top into a nice round shape. Drizzle 2–3 ounces (60–90 milliliters) of the pink grapefruit and thyme syrup over the top and finish with a sprig of fresh thyme.

*Citric acid can usually be found among the canning supplies at your local grocery store or in the spice aisle. If you can’t find it, a healthy squeeze of fresh lemon juice is an excellent substitute.

Makes approximately 32 ounces (945 milliliters) Serves 10 to 16


4 cups (945 milliliters) coconut juice*
2 cups (400 grams) pure cane sugar
2 tablespoons (30 milliliters) lemon juice
1/4 teaspoon ground cardamom

Mix all of the ingredients together until the sugar dissolves and the cardamom disperses.

Garnishes & Additions
If you want a stronger coconut flavor, you can sprinkle some dried coconut bits on top. Pistachios are also a beautiful and delicious garnish. And if you want the ultimate creamy coconut experience, a drizzle of sweetened condensed milk is a must. I learned about this from a friend who grew up in Japan and always enjoyed her snow cones this way as a little girl.

*I recommend Lakewood Organic Coconut Juice, which has a strong coconut flavor and a few all-natural thickeners, so the syrup ends up being nice and creamy.

Makes approximately 32 ounces (945 milliliters) Serves 10 to 16

Special thanks to Little Freshie 


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