Sunday, August 1, 2010

It Ain't Your Snoopy SnoCones...

This week we are catering the California Fish and Game graduation dinner in Chico. When we were trying to come up with an idea for dessert, we wanted to do something cool and refreshing because cake wasn't going to work. Have you ever been to Chico in the summer? It's hotter than a black cow in a field with no trees. Fish grease is cooler. So we decided on sno-cones! Hells yea! (The sound of me patting myself on the back).
So I decided, after being invited by my friend Nanc to go blackberry picking along Lake Natoma, to do a blackberry vanilla syrup as one of the options. I've got about four more syrup combinations to create and my hope is to try some really crazy flavors that people will be like, "What the...?" But when the eat them they'll be like, "Can you put a nipple on that syrup bottle for me and I'll finish drinking the rest!" So I will update you on how that goes, but for now here is the recipe for the blackberry vanilla sno-cone syrup.

Blackberry Vanilla Sno-Cone Syrup

1 tablespoon vanilla extract
1 cup water
2 cups granulated sugar
4 cups blackberries

Take blackberries and place them in a blender with tablespoon of vanilla. Blend the mixture until berries liquefy. Over a bowl, strain the blackberry mixture so that all you have in the bowl is the juice of the berries. Discard the pulp, then set the juice aside. Add 1 cup of water and 2 cups of sugar to a pot and bring the mixture to a boil. Make sure you stir as it comes to a boil, and then boil for a minute. Remove the pan from the stove and allow the water and sugar mixture to cool. Stir in the fruit juice. Pour the blackberry vanilla syrup over your snow cone. If you have any left over, store in the plastic containers with a lid and put it in the refrigerator. It will keep for about a week.


  1. This sounds a lot yummier than the pure corn starch we serve our kids at carnival.

  2. And it taste so much better too! I just made a cherry thyme syrup and it is heavenly!