Nothing harkens back memories of the summers of your youth like a snow cone. If I'm being totally honest, the only reason I participated in Little League as long as I did was the free snow cones they gave the players. If that sounds like a lot of work for some shaved ice and syrup, keep in mind I was 6 and I played left field. I picked more flowers than runners.
I still love snow cones, but that doesn't mean I have to eat them with those ultra-sweet syrups we all loved as kids. Enter chamoy. This traditional Mexican condiment made from fruits like apricot or mango spiced with chilies is a popular dip for fruits and provides the perfect grown-up flavors for this very adult spiked snow cone.
I feel this has the perfect amount of heat — a good spice up front that quickly subsides due to the sweet apricot preserves and ice. But if you're not a fan of the fiery stuff, feel free to back off. And if you can't find ancho chili powder at the grocery store, regular chili powder will work.
Serves 3 – 4
Prep time: 10 minutes | Cook time: 10 minutes | Inactive time: 1-1/2 hours | Total time: 1 hour 50 minutes
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