RECIPE: Maple, Ginger and Mezcal Snow Cone

When we smell maple, we’re reminded of childhood mornings spent staring down a stack of pancakes. In the summer heat, we’re less inclined to eat something heavy and warm, but not as ready to give up maple.

Maple2 emily ziemski

When I smell maple, I’m reminded of childhood mornings spent staring down a stack of pancakes and cajoling everyone to sit down so I could dig in. I’m still not a very patient person. But after a long wait for a table at Sunday brunch, watching other hungry patrons follow the hostess like little ducklings, finally being greeted with fluffy pancakes oozing syrup makes patience a very valuable virtue.

In the summer heat, I’m less inclined to order something heavy and warm, but not ready to give up maple. This is where a maple slush using syrup from Wood Homestead comes in handy. I chose to spike it with mezcal for a smoky finish and ginger for a kick, since limes are basically dead to us this summer.

Maple1 emily ziemski

Maple, ginger and mezcal snow cone

Makes 2-4 servings

¼ cup maple syrup
3 tbsp fresh-grated ginger
⅛ cup mezcal
½ cup sugar
½ cup water

1. Combine maple syrup, sugar, and water in saucepan. Cook on low until the liquid boils. Remove from heat; add ginger and mescal. Stir and let the mix steep in the pot for a half hour.

2. Strain into a clean and level glass pan and place on a level surface in the freezer. Scrape periodically with a fork. When fully frozen, serve!

Craving more boozy snow cones? Check out our recipes for strawberry champagne and honey, thyme and bourbon variations.

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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.