The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Watermelon Jalapeño Sno-Ball


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.
Print Recipe