Fourth of July Spiked Snow Cones

By srumbel

Get patriotic with these fun and festive raspberry and blueberry spiked snow cones featuring a Smirnoff punch syrup perfect for the Fourth of July!
Author: Jocelyn Delk Adams of Grandbaby-Cakes.com

Ingredients

• For the Raspberry Punch Syrup:
• 5 cups ice
• 2 cups water
• 1 1/2 cups granulated sugar
• 1 cup fresh raspberries
• 1/4 cup unflavored (Original) Smirnoff
• Optional: Red food coloring
• For the Blueberry Punch Syrup:
• 2 cups water
• 1 1/2 cups granulated sugar
• 1 cup fresh blueberries
• 1/4 cup unflavored (Original) Smirnoff
• Optional: Blue food coloring

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Add ice 1 cup at a time to heavy duty blender and finely crush ice until it becomes snow consistency and pure white. Repeat until all ice is finely crushed then add to a container and place in the freezer.
To make the syrups, add water, sugar and raspberries to one medium sized pot over medium high heat and repeat with blueberry ingredients (water, sugar and blueberries) in a separate medium sized pot over medium high heat.
Bring both pots to a boil and continue to simmer until they reduce and colors intensify.
Strain each mixer into separate bowls.
Stir ¼ cup of Smirnoff into each individual bowl.
If using, mix in separate food coloring in separate bowls to further enhance colors. (Tip: I do recommend using the blue food coloring for an authentic blue toned syrup. Without it, the blueberry punch syrup will appear more purple instead of blue. Mix some in until a darker navy blue color develops.
Add individual syrups to two separate squeeze bottles and refrigerate until completely cool.
To serve, scoop snow ice into small cups and squeeze syrup over each cup and enjoy!

Serves: 8-12 servings