Coffee Snow Cone Recipes

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SNOW CONES



Snow Cones image

Provided by Food Network Kitchen

Time 5m

Yield 2 large or 4 small snow cones

Number Of Ingredients 2

3 cups ice cubes
6 tablespoons pink lemonade concentrate, defrosted

Steps:

  • Pulse the ice cubes in a food processor to break them up slightly. Add the lemonade concentrate and blend until completely smooth.
  • Scoop into serving cups.

SNOW CONE SYRUP II



Snow Cone Syrup II image

Flavored Syrup to drizzle over shaved or crushed ice. Yummy on a hot summer day.

Provided by BONNIE544

Categories     Desserts     Frozen Dessert Recipes

Time 7m

Yield 12

Number Of Ingredients 3

2 cups white sugar
1 cup water
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix

Steps:

  • In a saucepan, stir together the sugar and water. Bring to a boil, and boil for about 1 minute. Remove from heat, and stir in the drink mix. Allow to cool, and store in a container for pouring. Pour over shaved ice to flavor.

Nutrition Facts : Calories 129 calories, Carbohydrate 33.3 g, Sodium 5 mg, Sugar 33.3 g

BEER SNOW CONES



Beer Snow Cones image

These grown-up snow cones are made from granita-style beer "snow" and a drizzle of fruity simple syrup. This make-ahead treat will be a hit at your next party!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 14

Number Of Ingredients 2

2 bottles or cans (12 oz each) beer, chilled
Syrup (choose from recipes below)

Steps:

  • Pour beer into 8- or 9-inch square glass baking dish; freeze 45 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze about 3 hours longer, stirring every 45 minutes, until completely frozen. Should be granita texture.
  • To serve, scoop into snow cone papers or lowball cocktail glasses. Drizzle with desired syrup. Red Raspberry-Lemon Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water. Using vegetable peeler, remove strips of lemon peel (yellow part only) from 1 lemon; add to saucepan. Squeeze juice from lemon; add juice and 1 cup fresh or frozen red raspberries to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. About 1 3/4 cups. Blueberry-Lime Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water. Using vegetable peeler, remove strips of lime peel (green part only) from 2 limes; add to saucepan. Squeeze juice from limes; add lime juice and 1 cup fresh or frozen blueberries to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. About 1 3/4 cups. Orange Syrup: To 1-quart saucepan, add 1 cup sugar. Using vegetable peeler, remove strips of orange peel (orange part only) from 1 medium orange; add to saucepan. Squeeze juice from 6 medium oranges (about 1 1/4 cups juice); add juice to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. About 1 1/2 cups.

Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Snow Cone, Sodium 0 mg, Sugar 15 g, TransFat 0 g

COFFEE SNOW CREAM



Coffee Snow Cream image

I saw this recipe made on "5 Ingredient Fix" with Claire Robinson on the Food Network. It looks different than other Snow Cream recipes posted here so I thought I'd post it. I haven't tried it yet because I couldn't find espresso powder at the store last weekend, but I will be trying it soon.

Provided by BakerNoMo

Categories     Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup sugar
1 cup water
2 tablespoons instant espresso powder
2 teaspoons pure vanilla extract
1/4 cup sweetened condensed milk
8 cups fresh clean snow or 8 cups finely ground ice

Steps:

  • In a small saucepan, bring the sugar and water to a simmer, over low heat, stirring until the sugar is dissolved.
  • Stir the espresso powder into the hot syrup until dissolved. Whisk in the vanilla and condensed milk and chill before using.
  • To serve, mound 2 cups of fresh clean snow or finely ground ice in each serving bowl. Drizzle with 1/4 cup coffee syrup and serve immediately.
  • Cook's Note: Coffee syrup will keep, covered, in the refrigerator for 1 week.

Nutrition Facts : Calories 267.4, Fat 1.7, SaturatedFat 1.1, Cholesterol 6.5, Sodium 26.7, Carbohydrate 61.8, Sugar 60.6, Protein 1.8

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