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Shaved ice is this summer’s hot chilly treat

The parade of retro treats marches on. And this summer it seems the foodie hipster scene has declared shaved ice is the hot “new” old way to stay -- and be -- cool.

“We have lines. People are really excited about it,” says David Carrell, one of the operators of the New York City-based People’s Pops, which specializes in shaved ice, along with ice pops, both made with fresh fruits and herbs.

Carrell, also a co-author of the new “People’s Pops” cookbook containing 55 ice pop and shaved ice recipes, thinks shaved ice is just on the cusp of becoming a mainstream phenomenon. And he thinks for good reason, saying shaved ice has dramatic appeal, especially when made from hand-carved ice.

What one does with that shaved ice is where things get interesting. Syrup flavors can range from the traditional, such as pineapple or strawberry, to the less-expected, like the mango tea and green apple served by chef Peter Smith at the PS7s restaurant in the Penn Quarter section of Washington, D.C.

At the Bayou Bakery, Coffee Bar and Eatery in Arlington, Va., chef Davis Guas serves some interestingly flavored shaved ice and has a few syrup tips for those who want to try making their own.

First, start with the freshest fruit. Second, don’t puree the fruit, especially if it has seeds. Rather, macerate it with a little sugar and lemon juice, then steam it in a double boiler before straining the juice through cheesecloth. Finally, poke the ice with a straw before adding the syrup. This helps ensure that the syrup gets evenly distributed.

If you’re feeling festive, shaved ice can segue into cocktail hour. For private events, Carrell has made a fresh watermelon lemonade Bellini version that includes prosecco. “When it’s 95 degrees, nothing really beats a fresh shaved ice watermelon lemonade Bellini,” he says.

SHAVED ICE RECIPES

COCONUT-LIME SHAVED ICE

2 cups sugar

1/2 cup water

1/3 cup lime juice

Zest of 2 limes

Cream of coconut, to drizzle

Serves 16.

In a small saucepan over medium heat, combine the sugar, water, lime juice and lime zest. Heat, stirring until the sugar dissolves, about 3 to 4 minutes. Remove from the heat and allow the mixture to cool completely. Refrigerate until ready to use.

To use with shaved ice, drizzle a bit of the syrup over a cone or bowl of ice, then drizzle cream of coconut over the top.

Alternatively, to make granita, stir another 1 1/2 cups of water and 1/2 cup lime juice into the entire batch of chilled syrup. Pour the mixture into a 9-by-13-inch pan and freeze. Every 20 minutes, use a fork to scrape and stir the mixture until it is firm with small ice crystals. Gently fold and swirl 1/2 cup cream of coconut into the mixture, then scoop into bowls to serve.

MOCHA SHAVED ICE

2 cups sugar

1/2 cup cocoa powder

3 tablespoons instant coffee granules

1 cup water

Shaved chocolate, to garnish

Serves 16.

In a small saucepan over medium heat, combine the sugar, cocoa powder, instant coffee and water. Whisk until the sugar and instant coffee dissolve. Remove from the heat and strain the mixture through a fine mesh strainer. Allow to cool completely. Refrigerate until ready to use.

To use with shaved ice, stir the syrup then drizzle a bit over a cone or bowl of ice, then garnish with shaved chocolate.

Alternatively, to make granita, stir another 2 1/2 cups of water into the entire batch of cooled syrup. Pour into a 9-by-13-inch pan and freeze. Every 20 minutes, use a fork to scrape and stir the mixture until it is firm with small ice crystals. Spoon into dishes and garnish with shaved chocolate.

CHERRY COLA SHAVED ICE

Four 12-ounce cans cola soda (6 cans are needed if making granita)

12-ounce bag frozen cherries, thawed

Chopped maraschino cherries, to garnish

Serves 16.

In a large saucepan over high heat, bring the cola to a boil. Use caution and stir regularly until the foam subsides. Boil until you reduce the mixture to 1 cup, about 20 minutes.

In a blender, puree the cherries until smooth. Stir the cherries into the reduced cola and cook for another 2 minutes. Strain the mixture through a fine mesh strainer, discarding any solids. Allow the mixture to cool completely. Refrigerate until ready to use.

To use with shaved ice, drizzle a bit of the syrup over a cone or bowl of ice, then garnish with chopped maraschino cherries.

Alternatively, to make granita, stir 2 more 12-ounce cans of cola into the entire batch of cooled syrup. Pour into a 9-by-13-inch pan and freeze. Every 20 minutes, use a fork to scrape and stir the mixture until it is firm with small ice crystals. Spoon into dishes and garnish with chopped maraschino cherries.

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