Try this DIY Snow Cone Syrup Recipe recipe, or contribute your own.
- Carbohydrate 2.4995 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (22g)
- Sodium 0.79 mg
- Sugar 2.4995 g
- Trans Fat 0 g
- Calories 10 calories
Step-by-step
- In a medium saucepan, stir together the sugar and water.
- Bring to a boil, stir until sugar is dissolved while boiling for about 1 minute.
- Remove pan from heat and stir in flavored drink mix or extract. If using extract start with ½ teaspoon then add more to taste if needed.
- Allow to cool completely and transfer to container for pouring. Syrup will get thicker as it cools.
- Prepare shaved ice and pour on top.
Swapping granulated white sugar for light corn syrup at a twenty percent ratio prevents the liquid from crystallizing into hard granules inside the storage vessel. Standard white sugar dissolves into water at a two-to-one proportion when heated properly. Boil the mixture for exactly sixty seconds to drive off excess moisture and create a stable base that clings to shaved ice rather than pooling immediately at the bottom of the cup. Undercooking the liquid leaves too much free water, which melts the ice on contact and dilutes the flavor profile. Overcooking turns the solution into a hard candy stage, ruining the pourability. Granulated drink mix packages provide precise flavoring and acidulants without requiring fresh citrus filtration. Cool the finished liquid down to seventy degrees Fahrenheit before sealing it in a squeeze bottle. Store this preparation in the refrigerator for up to three weeks without spoilage. High sugar concentrations act as a natural preservative, preventing microbial growth during extended storage. Freezing the syrup is unnecessary because the high sugar content keeps the liquid viscous and ready to pour straight from cold refrigeration. Pouring the syrup over finely shaved ice yields the best textural contrast, as coarse ice shards create channels that let the liquid run straight through to the bottom.
