TNT Diner

Good eats and drinks around Tacoma, Pierce County and South Puget Sound

NOTICE: TNT Diner has moved.

With the launch of our new website, we've moved TNT Diner.
Visit the new section.

Recipes and more: Grown-up Sno Cones at Toscanos

Post by Sue Kidd / The News Tribune on Aug. 18, 2009 at 6:30 am | No Comments »
August 18, 2009 6:30 am

Pictured here: Ginger-lemon ice. Craig Sailor/The News Tribune



Remember those days of Sno Cones – the ice melting down your arm and the sticky, fruity syrup delivering a sweet treat on a sweltering August day?


Apply that concept to a grown-up palate with flavored spirits and you’ve got Adult Sno Cones, a shaved ice specialty concoction served every Tuesday and Thursday during August after 4 p.m. at Toscanos Café and Wine Bar in Puyallup.


We asked Chef Tom Pantley of Toscanos for recipes and he shared three. We modified one, a limoncello flavored shaved ice, by adding a homemade ginger-lemon simple syrup. Click read more for the recipes.


Let me start by saying that it is far, far easier to go to Toscanos to enjoy Adult Sno Cones. If you use a hand-cranked ice shaver – like the SpongeBob Squarepants shaved ice machine I used, ahem – it might take you 30 minutes of solid cranking to make six or eight of these for a dinner party. If you have an electric ice shaver, the drinks are far easier to make. You could shave the ice in advance and freeze them in martini glasses until you’re ready to serve them. Pantley said you could try making the shaved ice in a food processor, then strain the ice. However, the texture doesn’t exactly mimic shaved ice. It’s better to use a hand-crank machine or an electric ice shaver.


Any kind of spirit can be used to make an Adult Sno Cone, Pantley says. He likes flavored vodkas, rums, tequilas and sweet liqueurs like melon liqueur or limoncello. If you don’t want to make your own simple syrup like I did, you can purchase the prepared, sweet flavoring syrups used at espresso stands. Pantley’s favorite syrups are strawberry and raspberry.


TNT A&E Editor Craig Sailor was my partner in Sno Cone crime for this recipe test for our own Ginger-Lemon Ice. I started by making a homemade ginger-lemon simple syrup (recipe below) a day prior to making the shaved ice dessert (the ginger-lemon syrup tastes better after the flavors meld in the fridge). We used Lemoncello Gioia Luisa, an Italian lemon flavored limoncello liqueur.


Here are recipes from Pantley, plus our modified recipes. If you go to Toscanos and have a grownup shaved ice, be sure to post here and let us know how they tasted.


Raspberry Shaved Ice

3/4 cup loosely packed Shaved Ice

1 ounce raspberry flavored vodka

1/4 ounce raspberry flavored fruit syrup (such as the kind used at espresso stands)

Place the ice, shaped into a loosely packed ball, into a martini glass. Top with the syrup and vodka. Garnish with fresh raspberries. Serve with a spoon and a straw.

Source: Chef Tom Pantley of Toscanos Café and Wine Bar in Puyallup.


Rainbow Ice

3/4 cup loosely packed shaved ice

1/3 ounce pineapple rum

1/3 ounce mango rum

1/3 ounce passionfruit rum

Pineapple, Mango, Lime, and Blood Orange syrups

Place the ice, shaped into a loosely packed ball, into a martini glass. Pour the rums over the top. Pour a small amount of each syrup in a thin line over the top of the ice to form a “rainbow.” Serve with a spoon and a straw.

Source: Chef Tom Pantley of Toscanos Café and Wine Bar in Puyallup.


Limoncello Lemon Drop Ice

3/4 cup loosely packed shaved ice

1/2 oz vodka

1/2 oz limoncello liqueur

1 oz lemon syrup

Place the ice, shaped into a loosely packed ball, into a sugared rimmed martini glass. Top with vodka, limoncello and lemon syrup. Garnish with a lemon wedge. Serve with a spoon and a straw.

Source: Chef Tom Pantley of Toscanos Café and Wine Bar in Puyallup.


Sue’s Ginger-Lemon Simple Syrup

1 cup sugar

1 cup water

2-3 inch piece of fresh ginger root, peeled and roughly chopped

Peel of one lemon, cut into strips (see note)

Juice of one lemon

Bring water and sugar to a simmer over medium heat. Add ginger and lemon peel. Bring to a simmer for a few minutes, then remove from heat. Cool completely and add lemon juice (add more lemon juice for a more puckery lemon flavor). Once cool, cover and refrigerate for four to six hours. Strain the ginger and lemon peel and store in the refrigerator for up to two weeks.

Note: Be careful not to take off white pith when peeling the lemon for this recipe. The pith will give your syrup a bitter flavor.


Sue and Craig’s Ginger-Lemon Ice (pictured above)

*
The News Tribune now uses Facebook commenting on selected blogs. See editor's column for more details. Commenters are expected to abide by terms of service for Facebook as well as commenting rules for thenewstribune.com. Report violators to webmaster@thenewstribune.com.