When the weather gets hot, reach for a cherry snow cone with a dash of kirsch.
On Christmas long ago when I was a kid, my aunt gave me a snow cone maker.
It was one of those plastic, hand-cranked ones in the likeness of Frosty the Snowman. You’d plop ice cubes into the top of his “head,” turn the lever like mad, until fluffy shaved ice started filling his “stomach.” I’d scoop it out and fill a paper cone or cup, then drizzle on the syrup that came in the kit, which no doubt back then was made with all manner of artificial flavors and colorings.
No matter, it did the trick — offering up an icy, slushy, syrupy sweet treat that I couldn’t get enough of.
Decades later as an adult, I was gifted another snow cone maker much like my childhood one.This one, however, was in the likeness of Snoopy, and a cross between a real and a gag Christmas gift from a best friend who knew only too well my adoration of Peanuts characters. I’m not above saying I used it, too.
After all, no matter what age you are, there’s just something magical about snow cones, how mundane ice can be transformed into something so incredibly delightful.
That’s why when I saw this recipe for “Cherry Snow Cone” in the new “Food52 Ice Cream & Friends” (Ten Speed Press) by the editors of Food52, of which I received a review copy, I knew I had to make it.