Syrup for Snow Cones

[barbszy]

My DD just got a snow cone maker (Target had them for $7.50!) It's easy to use because it's electric; it just shaves the ice into a cup or bowl.

It did NOT come with any syrup. I'd like to figure out how we could make some syrup at home, perhaps using kool-aid packets? Any ideas?

[cat lover]

Here's two different ways, even with the amount of sugar in the Kool Aid one it tastes better! Maybe you could sub something for the sugar with less calories.

Snow Cone Syrup
2 cups granulated sugar
3/4 cup water
1 package unsweetened Kool-Aid

Bring sugar and water to a full boil. Remove from heat and stir in Kool-Aid. Chill. It's ready to be put on the snowcones!

Homemade Snow Cone syrup
To make snow cone syrup combine 2 parts thawed frozen fruit juice concentrate (such as grape, cherry juice blend, or pineapple-orange-banana) with 1 part water. For each snow cone, pour 2 to 3 tablespoons juice mixture over about 1 ½ cups crushed ice.

[DeBora4BobbyL]

Barb, you can make simple syrup with sugar to water using a ratio of 2 to 1. Make it just as Cat said. Use the Kool-Aid to flavor.

If you have any coffee flavorings, you could use those too.

I can't believe they would sell those with no flavorings.

[cat lover]

Sometimes you can pick up bottles of the stuff in the kitchen areas of stores in the summer. I've seen them in Target, Walmart,Kmart, and Rural King stores. A lot of times they reduce them this time of year because they are getting their fall stuff in. Where they sell the adult version of snow cone machines or they usually call them hawaiian ice machnes! LOL

[DeBora4BobbyL]

I forgot about those bottles in Wal-mart. Aren't they pretty big? If they were cheap enough, it might be worth it.

[cat lover]

Yeah they are, but they keep really well, I've had some 3 years!

[DeBora4BobbyL]

That's good to know.

[barbszy]

When I make this syrup, should I keep it under refrigeration?

[DeBora4BobbyL]

I would refrigerate it, if it were me.

[cat lover]

When I make this syrup, should I keep it under refrigeration?


Oh yes! It will mold at room temperature quick especially if you don't have AC. I even keep the purchased bottles once opened in the refrigerator. Have fun!:D

[Hummingbird_0331]

:)Sounds good to me. I have bought them too. Didnt think to check around end if summer to see prices!! Ugh!

They arent real high priced but they dont last along time here!! Kids eat em up!

[RobertaD]

Slushies
1 package of unsweetened Kool-Aid drink mix, any flavor
2 cups of water
1/2 - 3/4 cup sugar
4 cups ice
In a blender, combine Kool-Aid, water and sugar. Blend. Add all the ice and blend.
Kool-Aid Snow Cones
2 cups sugar
3/4 cup water
1 pkg. unsweetened Kool-Aid drink mix, any flavor
saucepan
plastic squeeze bottle (optional)

Bring water and sugar to a full boil over medium high heat. Remove from heat and stir in the Kool-Aid drink mix. Cool completely. Crush ice in a blender and spoon into cups. Spoon homemade syrup over crushed ice, or put into a squeeze bottle. Use different flavors and colors to make multicolored snow cones. Squeeze over ice and enjoy!

Roberta

[cat lover]

RobertaD, we've done the kool aid slushie thing, works great! A few years ago Kool Aid had a pkg slushie mix you could get, mix it and freeze, it was expensive and it didn't turn out any different then your recipe! Always so nice when you can get a hold of a recipe that ends up much cheaper than the pkg. stuff they try to sell! Thanks for posting!

Hummingbird;I was in a walmart yesterday and they had the syrups reduced to $1.84 a bottle up here; they had them with the summer dishes and things that ae reduced.

[DeBora4BobbyL]

Betty, it is good to see you here and welcome to MM! Be sure to pop in to the Welcome thread (http://www.momsmenu.com/forums/showthread.php?p=7884#post7884) so that others can either meet you and see that you are here.

[Hummingbird_0331]

Catlover, thanks I will check on it!! they have many flavors too! :D

Roberta, great recipes..i copied them down!!

Thanks Deb!!, I will do that!!

[ewriggs]

Hi, y'all, from the deep south where the temps are STILL in the high 90's!! We love the snowcone machine we have, and have been using the Kool-aid recipe for a couple of years. I heard about a recipe that uses Knox gelatin to thicken that can be used with an artificial sweetener. Anyone ever heard of that one? Sure would help, as the ol' curmudgeon (AKA DH) has developed insulin resistance (last step before diabetes) and the doc said **no free carbs** or even simple carbs (potatoes, white bread, etc). Argh!

Cheerio!
Elizabeth

[DeBora4BobbyL]

Hey Elizabeth. You are describing something that sounds familiar, but I don't know from where. Sounds good though.

[cat lover]

Hi, y'all, from the deep south where the temps are STILL in the high 90's!! We love the snowcone machine we have, and have been using the Kool-aid recipe for a couple of years. I heard about a recipe that uses Knox gelatin to thicken that can be used with an artificial sweetener. Anyone ever heard of that one? Sure would help, as the ol' curmudgeon (AKA DH) has developed insulin resistance (last step before diabetes) and the doc said **no free carbs** or even simple carbs (potatoes, white bread, etc). Argh!

Cheerio!
Elizabeth

Here is some info on using unflavored gelatin and articifical sweeteners to make jams and jellies, but so far that is about the only thing I've found. It is from the Mississippi State University Extension Office


Sugarless Jams, Jellies, And Butters
You will be pleased to serve tasty, tantalizing jams and jellies made without sugar. You cannot use artificial sweeteners to replace sugar in regular jelly recipes. You can, however, use special recipes developed for artificial sweeteners, but you must carefully read the labels.
Store jams or jellies made without added sugar in the refrigerator or freezer unless they are made by the long-boil method or with specially designed "no sugar pectins." Special no sugar pectins have mold inhibitors added. Process the finished product from either the long-boil method or from no-sugar pectins in a boiling water bath for the time specified on the pectin package or in the recipe.

To help extend storage time of refrigerated jams or jellies, sterilize the jars by boiling them in water for 10 minutes. Then keep them hot until they are filled with the hot fruit mixture.


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Jams
To prepare fruit for jam, sort and wash fully-ripe fruit. Remove any stems, caps, or pits. Peel fruits such as peaches and apricots. Crush the fruit. Jams contain fruit pulp or pieces of fruit, which tend to stick to the kettle during cooking. Stir constantly to prevent scorching.
Jams Thickened With Pectin Or Gelatin
For jams or jellies, the method of combining ingredients varies with the form of pectin used. Mix powdered pectin with the unheated crushed fruit; add liquid pectin to the cooked fruit and sweetener mixture immediately after you remove it from the heat.
Cooking time is the same for all products--one minute at a full boil. The full-boil stage is reached when bubbles form over the entire surface of the mixture.


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Strawberry Jam With Pectin

1 quart, cleaned strawberries
3-4 teaspoons liquid artificial sweetener
1 package (1 3/4-ounce) powdered fruit pectin
1 tablespoon lemon juice
Red food coloring as desired

Crush strawberries in 1 1/2 quart saucepan. Stir in artificial sweetener, food coloring, powdered fruit pectin, and lemon juice. Bring to a boil and boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers, cover, and freeze. Thaw before serving. Store in refrigerator after opening. Yield: 2 2/3 cups.

1 tablespoon=5 calories


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Strawberry Jam With Gelatin

1 1/2 teaspoons unflavored gelatin
1 1/2 tablespoons cold water
3 cups strawberries, crushed
1 1/2 tablespoons liquid sweetener
1/4 teaspoon ascorbic acid powder
Red food coloring as desired

Soften gelatin in cold water. Combine strawberries and sweetener in a saucepan. Place over high heat and stir constantly until mixture comes to a boil. Remove from heat; add softened gelatin; return to heat and continue to cook for 1 minute. Remove from heat; blend in ascorbic acid powder and food coloring. Pour into freezer containers. Cover. Store in refrigerator or freezer. Yield: 1 pint.

1 tablespoon=5 calories


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Special Strawberry Jam

1/4 cup fresh lemon juice
1 envelope unflavored gelatin
1 tablespoon cornstarch
Dash salt
1 One-pound, 4-ounce bag frozen, unsweetened, whole strawberries, partially thawed
Artificial sweetener to equal 2 cups sugar

In a medium saucepan combine lemon juice, gelatin, cornstarch, and salt. Add strawberries, stirring constantly. Heat to a full boil. Boil 3 minutes; remove from heat. Stir in artificial sweetener. Pour into containers. Cover. Set aside to cool. Store in refrigerator. Yield: 3 cups.

1 tablespoon=5 calories


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Sparkling Strawberry Jam

2 envelopes unflavored gelatin
1 12-ounce can strawberry diet carbonated beverage
2 cups strawberries
1 tablespoon granulated artificial sweetener

Sprinkle gelatin over beverage in saucepan. Add berries; simmer 10 minutes. Add sweetener. Beat with mixer until smooth. Pour into containers. Cover. Store in refrigerator. Yield: 1 pint.

1 tablespoon=5 calories


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Strawberry-Banana Jam

4 cups (2 pints) cleaned strawberries
1 large banana, peeled and sliced
1 package (1 3/4 ounce) powdered fruit pectin
4 teaspoons liquid sweetener
1/4 teaspoon red food coloring

In medium saucepan, combine fruits and crush slightly. Stir in fruit pectin. Bring to boil and boil gently, stirring constantly, for 5 to 10 minutes, or until mixture thickens. Remove from heat and stir in sweetener and food coloring. Pour in to freezer containers. Cover; freeze. Thaw before serving. Store in refrigerator after opening. Yield: 2 pints.

1 tablespoon=7 calories

[cat lover]

Found this on Fabulous Foods

Fresh Fruit Syrup


3 1/2 C fruit juice (see notes on preparing the different type of fruit below)
1 C sugar
1/3 C light corn syrup





Makes About 2 Pints

Prepare fruit juice as instructed below. Combine ingredients in a large, heavy saucepan and bring to a boil. Boil for about 1 minute. Remove from heat, skim off foam and allow to cool. Pour into a jar or bottle, cover and refrigerate.

Oranges: Squeeze 3 1/2 cups fresh orange juice (about 4 1/2 to 5 pounds of oranges). Strain the juice through cheesecloth to remove pulp and proceed with the recipe above. If you plan on canning the orange syrup for longer storage, please be aware that citrus juice may discolor after a few months, although the flavor will still be fine.

Peaches: Peel and slice about 5 1/2 pounds fresh peaches. Combine peaches and 1 cup water in a large, covered pot. Cook until soft, about 20 minutes. Puree peaches in a food processor and strain to yield 3 1/2 cups juice. Proceed with recipe above.

Strawberries: Use a food processor to puree strawberries, strain enough to make 3 1/2 cups juice (about 2 1/2 - 3 quarts strawberries). Proceed with the recipe above.

Blueberries and Raspberries: Cook berries (about 3 quarts) with 1/3 cup water until soft, about 5 minutes. Strain to yield 3 1/2 cups juice.

It says not to keep these more than 2 weeks in the refrigerator