Who can resist a cold, icy drink on a hot day? There’s nothing like a multi-flavored frozen concoction, like a snow cone, to brighten your heart and smile on a sweltering day. So many flavor selections to make, so many varied syrup combinations to choose from. Where do you start? How bold do you want to be?
The basics snow cone is a sweet treat made with well packaged shaved ice flavored with one or more vividly colored sugary syrups, usually fruit flavored. One of many variations, the “filled” snow cone has a layer of soft vanilla ice cream in the middle. Some snow cones need a spoon to consume, while others need to be held up like an ice cream cone.
The snow cone is a remnant of the Roman Empire (27 BC to 395 AD). Loads of snow were hauled from the mountain tops to the city. Syrup was added to the collected snow to make possibly the world’s first frozen dessert. Enter the snow cone gold snowball.
Jumping roughly 1,500 years, we reached the next snow cone milestone. At that time, hand tools, such as handheld razors, were specifically designed to produce snowballs. By the end of the 19th century, numerous manufacturers were producing razors that had the ability to turn a block of ice into fluffy “snow.” It wasn’t until the 1920s that this frozen treat became popular in places like New Orleans.
In 1919, at the Texas State Fair, an enthusiastic crowd was able to purchase handmade snow cones from Samuel Bert of Dallas. In 1920, he had invented a machine to make snow cones. He continued to sell his snow cones there, in addition to selling his machines around the world, until his death in 1984.
The first patented motorized ice block shaver known to produce New Orleans-style shaved ice was created in 1934 by inventor Ernest Hansen of New Orleans, Louisiana. This machine motivated him to invent a more refined and hygienic version of the already popular Italian ice sold by handcart dealers in New Orleans. Wife Mary invented various flavors of fresh syrups to use in the flavor of Hansen’s finely shaved artificial “snow.” Snowballs have been a popular dessert in New Orleans ever since.
Snowballs have gained popularity around the world, but outside of New Orleans they are sometimes referred to as snow cones.
Names and variations:
Snow cones produced in the United States are generally produced in a ball shape. However, in Puerto Rico, they are called piraqua, since they were formed in the shape of a pyramid. Most Puerto Rican snow cone street vendors sell their wares in their cars.
Mexicans and those who live in the contiguous border area of Texas eat scraped (scrapes for short). The word to scrape means “scrape”; the name shaved can be translated into English as “shaved ice”.
A favorite Hawaiian delicacy is called Crushed ice and sold in cone-shaped paper cups. A favorite flavor, “Rainbow” is made with three flavors that are generally chosen for color and aesthetics rather than flavor compatibility. (Beauty versus taste? Is there something backwards here?) Hawaiian ice is typically shaved to a finer texture than that found with other snow cones, so the colors of the syrup last longer and with more intensity, again looking for an improved presentation. As mentioned at the top of this article, it is not uncommon to find a scoop of vanilla ice cream at the bottom of the paper cup.
On occasion, a snow cone fan can find a small bubblegum ball at the bottom of the paper cone.
Sometimes snow cones are mistaken for Italian ice gold water ice creams. However, ice water purists insist that the snow cones should be flavored after production, at the point of sale, while the flavor is added to the popsicles as the ice is made. Italian ice is a favorite in New York City. Although it is usually sold in Italian pizzerias or ice shops, street vendors throughout the city sell this treat all over the city.
However, southwest of New York City is Philadelphia, Pennsylvania, with its specialty, water ice, which is made from the combination of aromas (usually fruit juices or coffee and chocolate). A variation of this frozen dessert is ice cream, popular in the United States. Gelato layers ice cream and frozen yogurt, frozen custard, or soft serve ice cream in a parfait.
Snow cones and water ice should not be confused with each other; snow cones have a harder consistency and are sometimes crunchy, while ice creams have a more pronounced softness and wetter consistency.
There are a large number of syrup flavors, which can be combined for some exceptionally unusual mixes. There are many standard flavors for the shy, while on the other hand, there are flavors that, when combined in one treatment, can grow hair on your nails.
Here’s a sampling of the countless scents available.
For the faint of heart:
- Banana gum
- blueberry
- Blue raspberry
- Butterscotch
- Cherry cola
- Coconut
- Grape
- Guava
- Lemonade
- Peanut butter
- Mint
- Root beer
- Green mint
- Strawberry
- Watermelon
For those who dare to be different:
- Amaretto
- Anisette
- Blueberry
- Cream cheese
- Mint cream
- Pickled gherkin
- Egg flan
- Milk
- Thai mai
- Maple
- Orchid
- Pineapple
- Pink champagne
- Tamarind
- Vanilla malt
Bail! Beware of the dreaded brain freeze