Watermelon Jalapeño Sno-Ball

Owner Neesa Peterson at Imperial Woodpecker Sno Ball stand in downtown New Orleans.
Photo by Sara Essex Bradley

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1 quart syrup or 4 (12-ounce) servings

  • 4-5 cups watermelon cubes
  • 1 cup granulated sugar
  • 1 cup water
  • 2 jalapeños cut lengthwise
  • Shaved ice
  1. Purée watermelon in a blender or food processor until liquid. Strain through a fine-mesh sieve, pressing with back of spoon to help extract juice. Set juice aside.
  2. In a 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 sieve.
  3. In a quart-size container, add 1½ cups of the watermelon juice, then fill to 1 quart with jalapeño syrup.
  4. Fill four 12-ounce glasses with finely shaved ice, then top with watermelon syrup. Serve immediately.

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