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Watermelon-Jalapeño Sno-Ball Syrup



4–5 cups watermelon fruit,
deseeded and removed from rind

1 cup granulated sugar

1 cup water

2 jalapeño peppers, cut lengthwise

Shaved ice


  1. For watermelon juice, purée 4–5 cups de-seeded watermelon in blender or food processor until liquid. Strain through fine-mesh strainer, pressing with back of spoon to help extract juice. Reserve.
  2. In small pot over medium heat, combine sugar and water. Cook until syrup comes to a boil, then add jalapeño. Let steep for 1 hour. Strain through fine-mesh strainer.
  3. In quart-size container, add 1½ cups watermelon juice, then fill to 1 quart with jalapeño syrup.
  4. Fill 12-ounce glass with finely shaved ice, then top with 8 ounces watermelon syrup. Serve immediately.

“I really like the watermelon-jalapeño because for me, personally, I need some kind of a punch in flavor. I couldn’t do watermelon by itself. Jalapeño gives it that kick at the end.”

—from Neesa Peterson of Imperial Woodpecker Sno-Balls, New Orleans, LA

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