Recipes Desserts Frozen Desserts Hibiscus Snow Cones Be the first to rate & review! "When hibiscus is steeped in water, it creates a red drink, an essential menu item of Juneteenth," says writer Nicole A. Taylor, sharing the Juneteenth memories that inspired her to create this Hibiscus Snow Cone. In this playful icy dessert, Taylor riffs on tradition, using dried hibiscus blossoms to make a sweet, tangy syrup for a celebratory snow cone. Whipped cream and crushed pink peppercorns add a final flourish. To make snow cones at home, you'll want to grab a home ice-shaving machine, like the Little Snowie Max, which, pulverizes cubed ice to a fine powder. By Nicole A. Taylor Nicole A. Taylor Nicole A. Taylor is a James Beard Award-nominated food writer and cookbook author. Her latest book, Watermelon and Red Birds (2022) explores Juneteeth and Black celebrations through recipes and personal memories. A masterful storyteller, she also executive produced “If We So Choose,” a short Southern Food Alliance documentary about the desegregation of the iconic Southern fast food joint The Varsity. Food & Wine's Editorial Guidelines Published on May 20, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 40 mins Yield: 6 to 8 Ingredients 2 cups plus 2 teaspoons granulated sugar, divided 1 ½ cups dried hibiscus flowers (about 1 1/2 ounces) 1 cup water, plus more as needed 1 tablespoon whole pink peppercorns, divided ¼ teaspoon fine sea salt ½ cup heavy cream (optional) 6 to 8 cups shaved ice Directions Combine 2 cups sugar, hibiscus flowers, 1 cup water, 2 teaspoons peppercorns, and salt in a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until syrup has thickened slightly, about 20 minutes. Remove from heat. Let cool to room temperature, about 1 hour. Pour hibiscus mixture through a fine wire-mesh strainer into a medium measuring cup, firmly pressing mixture using the back of a spoon; discard solids. Add additional water to hibiscus syrup as needed to yield 11/2 cups liquid. If possible, transfer mixture to a squeeze bottle for easy dispensing. Chill until ready to use for snow cones, up to 1 week. Let syrup come to room temperature before using. If using whipped cream, whisk together heavy cream and remaining 2 teaspoons sugar in a small bowl until soft peaks form, 1 to 2 minutes. Set aside. Crush remaining 1 teaspoon peppercorns in a mortar and pestle, and set aside for garnish. Divide shaved ice evenly among 6 to 8 (6-ounce) paper snow cone cups or glasses. Drizzle each snow cone with 3 to 4 tablespoons hibiscus syrup. (Reserve remaining syrup to stir into cocktails.) Top each snow cone with about 1 tablespoon whipped cream, if using, and garnish with crushed pink peppercorns. Photo by Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea Make Ahead Syrup can be refrigerated in an airtight container up to 1 week. Let come to room temperature before using. Note Find dried hibiscus flowers at specialty stores or online at curiospice.com and foodsofnations.com. Rate it Print