Cosmopolitan Snow Cone Recipes

Steps:

• Put the coffee, sugar and vanilla extract in a medium bowl and whisk until the sugar has completely dissolved. Pour the mixture into a 9-by-13-inch baking dish, cover with plastic wrap and freeze until completely solid, at least 6 hours and up to overnight.
• When ready to serve, use a metal fork to scrape the frozen coffee mixture into fine shavings. Scoop the shavings into small serving bowls or snow cone cups. Serve frozen.

Steps:

• Fill a cocktail shaker halfway with ice. Add the vodka, orange liqueur, cranberry juice cocktail and lime juice. Shake well, then strain into a cocktail glass.

Steps:

• Pulse the ice cubes in a food processor to break them up slightly. Add the lemonade concentrate and blend until completely smooth.
• Scoop into serving cups.

Steps:

• Line six or seven shot glasses on a work surface or a big bowl of crushed ice (if making a snow cone). This can get messy.
• Add the grenadine to a cocktail shaker. Add enough crushed ice to the ice until the shaker is three-quarters full. Slowly pour the pineapple juice over the back of a spoon or ice scoop into the shaker. Then add the gin and a splash of curacao. This will create layers. Strain the liquid into the shot glasses. If making ice cones, pour over the crushed ice, making sure there is enough space for all of the colors.

Steps:

• Place about 10 ice cubes in a plastic bag with a zipper-like closure. With a mallet, a rolling pin or the handle of a large knife, crack the ice into coarse pieces. Transfer them to the bowl of a food processor. Pulse until ice is finely shaved, but not powdery. Transfer it to a chilled bowl. Working with your hands, gently gather ice shavings and shape into a 2 to 4-inch ball, depending on size of serving glass. Do not pack the ice too tightly. Place ball in a chilled glass.
• Fill a cocktail shaker one-third of the way up with crushed ice. Add vodka, orange liqueur, lime juice and cranberry juice. Shake well and strain liquid over the snowball. Garnish with the lemon or lime twist and serve with a small cocktail straw.

Steps:

• In a medium saucepan, stir together the sugar and 1 cup water. Bring to a boil and cook, stirring, until the sugar is fully dissolved. Remove the pan from the heat and mix in the lemon juice. Allow the mixture to cool completely.
• Prepare cones or bowls of shaved ice and pour about 1/4 cup of the syrup on top of each.

Steps:

• Preheat the oven to 325 degrees F. Coat three 8-inch round cake pans and one 8-inch (1 1/2-quart) ovenproof bowl with cooking spray. Make the cake mixes as directed; pour 3 1/2 cups batter into the bowl and divide the rest among the cake pans.
• Bake until a toothpick inserted into the cakes comes out clean, 20 to 25 minutes for the 8-inch cakes and about 45 minutes for the bowl cake. Let the cakes cool about 20 minutes, then turn out onto racks to cool completely.
• Stack the three 8-inch cakes on a cardboard circle or cutting board, spreading frosting between each layer; put the top layer on upside down. Spread more frosting on the top layer.
• Trim the larger side of the bowl cake with a long serrated knife to make it level, then place cut-side down on top of the layer cake.
• Trim around the side of the layer cake so it is the same diameter as the bowl cake. Transfer the cake to a parchment-lined baking sheet; cover with a thin layer of frosting. Freeze 15 minutes.
• Cover the cake with more frosting, then mark the top with a skewer to separate into three sections. Make stripes of yellow, blue and red coarse sugar on the top of the bowl cake.
• Cut a 6-by-40-inch strip of parchment paper. Make small pleats in the parchment 1 to 1 1/2 inches apart.
• Fold down one long edge of the paper by about 1/4 inch to make a rim; fold again to secure.
• Wrap the paper around the cake with the folded edge on top, leaving the sugared part exposed. Gently press the paper against the frosting, then tuck the bottom edge of the paper under the cake using an offset spatula.