God’s Love and Snow Cones

Posted on | August 6, 2010 | No Comments

Last night, our family joined a group from church to witness during Austin’s First Thursday arts, crafts, music and food fair. That was a huge blessing! It’s not often that we are able to serve in ministry as a family. It was also awesome to see the boys in action. They were with a couple of other of our church’s youth and passed out the lion’s share of our tracts.

It’s really hard to resist a polite “would you like one?” from a little kid with puppy dog eyes and a big grin. I do have to admit their follow up statement of “NO FREE HUGS!” got a few grins (and one aghast look that I knew of). Faith of a child, yes? So awesome to see it happen!

It didn’t take long for us to find out that the church across from where we were standing was offering free snow cones. Our boys really wanted them badly, but of course the syrup is loaded with food coloring. They took the plain ice snow cones without too much fuss, though. It was hot so we were thirsty!

To make up for their not being able to have any of the snow cones from last night, this morning we made syrup so we could have our own at home. Here’s what we made…

Cherry Vanilla Syrup
Based on this recipe

1 bag frozen cherries, 16 oz.
1/2 cup water
2 cups granulated sugar
2 tsp. vanilla

Pulse the frozen cherries and any bits of frozen juice from the bag in a food processor until the pieces are a consistent, fine size.

Place the cherries in a saucepan with the water and sugar and bring to a boil.  Boil for 5 minutes or until it’s slightly syrupy. If it’s too thick, it might be hard to use for snow cones. Pour through a fine-mesh sieve, pushing the syrup out of the solids.  Allow to cool, then mix in vanilla.

Store in the fridge in an airtight container for later use.

Lemon Syrup
Based on this recipe

1 cup of lemon juice (we used 9 lemons)
Finely grated rind of 5 lemons
2 cups sugar

Put the sugar, lemon rind and lemon juice in a nonreactive saucepan. Stirring frequently, cook the mixture over medium-high heat. As soon as the sugar has dissolved completely and the mixture has come to a boil, reduce the heat and simmer briskly, stirring occasionally, until the mixture has thickened to a syrupy but still pourable consistency.

Pour through a fine-meshed sieve into a glass jar. Allow to cool. Store in the fridge. Makes about 2 cups.

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How sweet are Your words to my taste, Sweeter than honey to my mouth! – Psa 119:103

Category: Around Town, Family Stuff, Foodie Stuff, God is Great

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