Snow Cones
I made these snow cones for Kinfolk Magazine N°12. They are cold and yummy and taste in winter as good as in summer.
Mojito
475ml lime juice
235ml water
600g pure cane sugar
a few sprigs of fresh mint
powdered sugar for dusting
white rum (approx. 30ml per person)
Combine the lime juice, water and sugar at room temperature until the sugar ist 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 an refrigerate. Pour 30ml of rum into the bottom of your cup. Fill with shaved ice. Sculpt the top into a nice round shape. Drizzle 60-90ml of the mojito mix over the top. Dust with powdered sugar and add a sprig of fresh mint. *Key lime juice is ideal for the recipe, as it`s a little sweeter than regular lime juice. makes approximately 945ml serve 10 to 16
Pink Grapefruit,
Thyme & Cava
Thyme & Cava
zest from one pink grapefruit
590ml freshly squeezed grapefruit juice
7ml citric acid
1 chilled bottle Cava (750ml)
for the thyme syrup
235ml water
300g pure cane sugar
12 sprigs of fresh thyme
For the thyme syrup: Combine the water, sugar ans thyme in a small saucepan. Bring to 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 an let cool. For the rest: Zest and juice your grapefruit and combine with the citric acid. Add 355ml of the thyme syrup and combine. Immediately pour into a clean glass vessel and refrigerate. Pour 30-60ml Cava into the bottom of your cup. Fill with shaved ice. Sculpt the top into an nice round shape. Drizzle 60-90ml 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 945ml serve 10 to 16
590ml freshly squeezed grapefruit juice
7ml citric acid
1 chilled bottle Cava (750ml)
for the thyme syrup
235ml water
300g pure cane sugar
12 sprigs of fresh thyme
For the thyme syrup: Combine the water, sugar ans thyme in a small saucepan. Bring to 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 an let cool. For the rest: Zest and juice your grapefruit and combine with the citric acid. Add 355ml of the thyme syrup and combine. Immediately pour into a clean glass vessel and refrigerate. Pour 30-60ml Cava into the bottom of your cup. Fill with shaved ice. Sculpt the top into an nice round shape. Drizzle 60-90ml 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 945ml serve 10 to 16
Coconut & Cardamom
945ml coconut juice
400g pure cane sugar
30ml lemon juice
1/4 tsp ground cardamom
Mix all of the ingredients together until the sugar dissolves and the cardamom disperses. Fill the cup with shaved ice. Sculpt the top into a nice round shape. Drizzle 60-90ml of the coconut and cardamom mixture over the top. 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.
400g pure cane sugar
30ml lemon juice
1/4 tsp ground cardamom
Mix all of the ingredients together until the sugar dissolves and the cardamom disperses. Fill the cup with shaved ice. Sculpt the top into a nice round shape. Drizzle 60-90ml of the coconut and cardamom mixture over the top. 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.