Snow cones are a whole vibe during the summer. And they are super easy to make. I show you how to make red raspberry and blue blueberry syrups to pour over crushed ice to get your whole summer life.
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How to Make Snow Cones
- Add ice 1 cup at a time to heavy duty blender and finely crush ice until it becomes snow consistency and pure white. Repeat until all ice is finely crushed then add to a container and place in the freezer.
- To make the syrups, add water, sugar and raspberries to one medium sized pot over medium high heat and repeat with blueberry ingredients (water, sugar and blueberries) in a separate medium sized pot over medium high heat.
- Bring both pots to a boil and continue to simmer until they reduce and colors intensify.
- Strain each mixer into separate bowls.
- Stir 1/4 cup of vodka if using into each individual bowl.
- If using, mix in separate food coloring in separate bowls to further enhance colors. (Tip: I do recommend using the blue food coloring for an authentic blue toned syrup. Without it, the blueberry punch syrup will appear more purple instead of blue. Mix some in until a darker navy blue color develops.
- Add individual syrups to two separate squeeze bottles and refrigerate until completely cool.
- To serve, scoop snow ice into small cups and squeeze syrup over each cup and enjoy!
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Snow Cones Recipe
Get patriotic with these fun and festive raspberry and blueberry spiked snow cones featuring a Smirnoff punch syrup perfect for the Fourth of July!
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Servings: 12 servings
Ingredients
- 5 cups ice
For the Raspberry Punch Syrup:
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 cup fresh raspberries
- 1/4 cup unflavored vodka optional
- Optional: Red food coloring
For the Blueberry Punch Syrup:
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 cup fresh blueberries
- 1/4 cup unflavored vodka optional
- Optional: Blue food coloring
Instructions
- Add ice 1 cup at a time to heavy duty blender and finely crush ice until it becomes snow consistency and pure white. Repeat until all ice is finely crushed then add to a container and place in the freezer.
- To make the syrups, add water, sugar and raspberries to one medium sized pot over medium high heat and repeat with blueberry ingredients (water, sugar and blueberries) in a separate medium sized pot over medium high heat.
- Bring both pots to a boil and continue to simmer until they reduce and colors intensify.
- Strain each mixer into separate bowls.
- Stir 1/4 cup of Smirnoff into each individual bowl.
- If using, mix in separate food coloring in separate bowls to further enhance colors. (Tip: I do recommend using the blue food coloring for an authentic blue toned syrup. Without it, the blueberry punch syrup will appear more purple instead of blue. Mix some in until a darker navy blue color develops.
- Add individual syrups to two separate squeeze bottles and refrigerate until completely cool.
- To serve, scoop snow ice into small cups and squeeze syrup over each cup and enjoy!
Notes
How to Store
To keep your snow cone syrups fresh and ready for the party, pour any leftovers into airtight containers and stash them in the fridge. They’ll stay good for up to two weeks. As for the ice, keep it frozen in a sealed bag or container until you’re ready to crush it.Nutrition
Calories: 228kcal | Carbohydrates: 52g | Sodium: 5mg | Potassium: 24mg | Sugar: 51g | Vitamin A: 5IU | Vitamin C: 3.8mg | Calcium: 5mg | Iron: 0.1mg
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Can you use strawberries or cherries? If so, what would be the new measurements?
Sure just adjust the sweetness.