Never in a million years did I think I’d be the mom who had to filter out which treats her kids could have based on if they were filled with toxic sludge or not. Growing up in the 90’s this thought never crossed my mind.
Knowing what I know now, I don’t have to say no to the fun nostalgic food and treats I remember from my childhood, I just have to find a way to make it at home and healthier. Thankfully for the hot Summer days, I’ve cracked the code on dye-free and refined sugar free snow cone options that make the question “can I have a snow cone, mom” the easiest “yes!”
Be sure to check out my other blogs on natural syrup flavors for favorites like: Strawberry, Pina Colada, Watermelon, Mango
These are simple, fast, and easy to keep all the parts prepped and ready for those afternoon cool downs when it’s too hot to bake and nobody wants to be inside anyway!
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Recipe Variations
Ingredients
1. Blueberry & Raspberry
Fresh fruit is the key to a tasty, naturally flavored snow cone syrup recipe. These flavors can be interchanged with other fruit as well for more fun syrup concoctions.
2. Maple Sugar
Maple sugar adds sweetness with a subtle caramel note that pairs beautifully with fresh fruit. It also changes texture when heated and creates a thicker syrup.
Ice Texture
When making snow cones, it’s important to choose the machine you want based on the texture of ice you’re wanting to enjoy. Below are the two machines I own (and love) and the differences between the two.
Shaved Ice is a powdered, finely shaved ice that absorbs the syrup at a higher ratio. It’s less crunchy and melts in your mouth.
Crushed Ice is chunkier and due to the higher surface area making the ice last longer before melting away. It’s crunchy and refreshing.
Helpful Tools & Gadgets
Additional Allergens/Suggested Modifications
This recipe is naturally free of: dairy, eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils, and sesame.
Dye-Free Homemade Mixed Berry Snow Cones (No Corn Syrup)
Ingredients
- 24 oz Blueberries
- 12 oz Raspberries
- 1 cup Maple Sugar
- 1 cup Water
Instructions
- Mash the raspberries and blueberries together and place in a saucepan over medium heat with the maple sugar and water.
- Bring the mixture to a boil while stirring occasionally. Once thickened, use an immersion blender and then strain the syrup.
- Place in a container and store in the refrigerator. Remove from the fridge for 10 minutes before use to help thin the syrup a bit.
Recipe Tips
Fresh fruit levels up the flavor profile and natural sweetness within the recipe.
Heating the syrup allows it to thicken and create a lush pouring syrup vs. a thinner alternative.
Instead of dumping it all at once, drizzle syrup slowly over the top so it soaks evenly through the ice. This gives you flavor in every bite—not just at the top.
Keep the syrups cold. Warm syrup melts ice fast. Let syrups cool completely before using, and keep them chilled in the fridge until ready to serve.
DIY Snow Cone Bars – Set out a few syrup options and let kids build their own. It’s an easy way to make this feel like a special summer activity without extra work.
Prep/Storage Options:
- Pre–prep: Making the syrups ahead of time is encouraged as it lasts for up to 3 weeks in the refrigerator.
- Storage: Store in an airtight glass container or dispenser jar.
- Freezing: Syrups can be frozen for up to 6 months in an airtight container. I suggest pouring into an ice cube tray or soupercube tray and then transferring to a gallon sized plastic bag.
Recipe FAQs
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