Snoballs are one of New Orleans’ greatest gifts to the world – right up there with jazz and gumbo. With much finer slivers of ice than their cousin the snowcone, one bite of a snoball melts like magic in your mouth. Real, authentic snoballs can only be found in New Orleans, but with this recipe, you can recreate the decadent summer treat in your own home with one of the most heavenly flavors in the snoball catalog – nectar. Pulse the ice on the finest setting and treat your friends and family to a divine New Orleans dessert.
3 cups sugar
1 1/2 cups water
2 tablespoons vanilla
2 tablespoons almond extract
1/2 tsp red food coloring
Bring sugar and water to boil over medium heat. Let mixture cook about 10 seconds. Cool. Add extracts and food coloring. Makes about one pint. Refrigerate.Shave or finely crust ice in blender and pack (draining if necessary) in plastic cup or paper cone. As you are packing add syrup alternating betwen ice and syrup. Top with syrup. Note: A variation is to add a can of sweetened condensed milk. Add milk with extracts. Recipe can be multiplied. Store in refrigerator.
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