The Real Sno Cone

Today's Times' Dining section had a luscious picture of two natural snow cones on its; first page. these caught my eye because I love anything icy and sweet . especially now. However they're snow balls, a sleeker , smoother and much more natural frozen treat. Luckily they're also popping up in nearby NYC.



The article , written by Dining regular , Julia Moskin, tells of the frozen treats which are lighter and fluffier than the average Sno Cone. They're big in the Latin American countries where summers are roasting and the only respite at times is a cup of ice from a local street vendor. Here the flavors are truer,s ticking with fresh fruit juices and and creating agua fresca. Most vendor sin New York are from these areas and come up with some creations as cafe con leche, a sweeter spin of coffee granita, that uses sweetened condensed milk to balance the strong coffee flavor.

American chefs are also incorporating these ices into their dessert menu. At Pulino's on Manhattan's Lower East Side, the chef makes an almond snow, which tastes like Southern Italy's signature tortoni ice cream. there;a so a restaurant that serves an apple grape ice that combines the sweetness of grape juice with the tartness of unsweetened apple cider. The Mexicans, make their ices with cinnamon and chocolate while the Koreans add mung beans to theirs. Any flavor combination is possible. All you need is a good ice shaver or machine to get the fluffy ice.

Nothing beats a cool fresh ice on a hot summer's day be adventurous and make your own version of this or if yourself in New York City then try any of the Sno Balls straight off the vendors' carts. They're a refreshing alternative to ice cream and Italian ice.