This recipe for snow cone syrup is filled with the flavors of Moscato wine & fresh fruit creating a delicious nostalgia-filled treat. The servings of this recipe will vary based on how large the snow cones you serve are. We added approximately 3/4 cup of shaved ice to each of our snow cones.
Snow cone or shaved ice maker or high-powered blender or food processor
Moscato Snow Cone Syrup
2cups Moscato wine from California
1 cup granulated sugar
Fresh Strawberry Snow Cone Syrup
1cup granulated sugar
4cupsfresh California strawberries washed, tops removed, quartered
To assemble the Strawberry Moscato Snow Cones
edible flowersif desired for garnish
To make the Moscato Snow Cone Syrup
In a non-reactive pot over medium-high heat, bring the Moscato to a boil.
Continue to boil until the wine has reduced by half, about 20 minutes.
Reduce the heat to low and add 1 cup of sugar. Stir until the sugar is completely melted and thoroughly incorporated.
Continue to cook, stirring constantly until the syrup has thickened. About 2-3 minutes. Set aside to cool.
To make the Fresh Strawberry Snow Cone Syrup
While the Moscato is cooking down, combine the water and the remaining 1 cup of sugar in a small saucepan over medium-high heat. Bring to a boil, frequently stirring until the sugar is completely dissolved. Set the syrup aside to cool slightly.
Combine the prepared strawberries and syrup together in a blender and blend until smooth.
Transfer both syrups to containers with lids. Allow the syrups to cool to room temperature then chill in the refrigerator until ready to use.
To assemble Strawberry Moscato Snow Cones
In a glass or bowl, add 1/4 cup Strawberry Snow Cone Syrup. Scoop shaved ice on top of the syrup, mounding it so that some of the ice is left exposed on top. Drizzle 1-2 tablespoons Moscato Snow Cone Syrup over the top. Garnish with an edible flower of desired and serve immediately.