RECIPE: Honey, Thyme and Bourbon Snow Cones

The snow cone, ‘sno’ cone, snowball, or for the high rollers, “granita,” is a warm weather essential. Here’s one inspired by the Greenmarket.

DIYSnowcone2

Now that spring has finally graced us with its presence (I think), I’m ready to consume something a little lighter. And after such a harsh winter, I’m surprisingly craving more snow. Of course I’m talking about that ice cream truck treat that speaks to both adults and children alike: the snow cone.

If you’re avoiding the Mister vs. Master Softee debacle like me, I’m creating a series of DIY “adult” snow cones that come with zero lawsuits. And by adult, I mean boozy.

Since we’re easing out of wintry beverages this month, I wanted to use up the remains of my bourbon during this seasonal transition. Pulling memories from cocktails I’ve had recently, I visited the Greenmarket at Grand Army Plaza and found inspiration from the fragrant thyme from Scarborough Fields & Flowers and organic honey from Nature’s Way Farms.

Cheers.

Honey, Thyme and Bourbon Snow Cones

1 cup bottled or filtered water
½ cup granulated sugar
½ cup honey
1 teaspoon bourbon
2 sprigs of thyme, picked

1. Bring the water, sugar and honey to a low boil. Remove from heat. Add bourbon and thyme and let sit for a half hour.

2. Strain the mix into a shallow glass pan and place on a flat surface in the freezer. After a few hours, take a fork and scrape the now slush-like mix (think of it as your own personal frozen Zen garden). Repeat this every half hour until it is frozen. For a chunkier iced confection, don’t scrape as often. The result is somewhat softer than solid ice, so don’t be nervous when your concoction doesn’t freeze completely (this is due to the alcohol in the ice). After a day or two in the freezer, your snow cones are ready to be enjoyed!

Newsletter

Categories

Tags

Emily is a freelance writer, food stylist and prolific devourer. A graduate of the Culinary Institute of America, her career has varied from working the line at a two-Michelin restaurant to her most recent work: writing the 2014 SXSW Cookbook. Her passions include iced coffee and quenelles.