Channeling Julia

First, an aside:

It's just as important to be able to cool food in the kitchen as it is to cook the food. Ice is great for quick cooling of hot pots to speed up a preparation process. Throw it directly in if dilution is ok, or set the pot in a pan and fill the pan with ice.

Back to the subject:

When I was a kid, my mother introduced me to snow ice cream. Scoop some clean snow, pour a bit of milk over it and eat.

Shaved ice is great as a summertime alternative to commercially made frozen treats. The earliest literature on shaved ice is from Heian period (9th & 10th century) Japan. Commercial ice manufacture began in the 19th century. It wasn't very long before shaved ice machines were invented. Fruit flavored syrups were used to flavor the ice in the early 20th century. Italian ices are flavored before the ice is made. Snow cone and shaved ice vendors use previously frozen ice and add the flavored syrup at the time of sale.

Ingredients:

Shaved ice

Simple syrup

Flavoring

Food color (if needed)

Mix the simple syrup and flavoring to make a flavored syrup.

Pack the shaved ice in a small bowl and pour the flavored syrup over the ice

Serve with a spoon.

Note: you can purchase "snow cone syrup" at a food wholesaler or Italian syrup from the grocer - but it is usually made with corn syrup. We prefer to sweeten with our simple syrup - made with real sugar.