We don’t have air conditioning in our mid-century home. Instead, each summer I attempt to beat the heat by opening the windows in the evening and through the morning, and then locking out the humidity and heat in the afternoons. This still works in June, and despite the 90 percent humidity and upper-80s temps today, we’re feeling pretty good. That is, until you move around a bit.
Then the sweat hits you, clinging to your skin and settling under your eyelids. By August I’ll be in the kiddie pool with the kids, encouraging them to indulge in any amount of splashing they feel like. We will visit museums over the zoo in order to soak in a few minutes of cool air, and we will be the best library patrons there are, lounging in the back areas on the cloth-covered couches in our shorts and tank tops while we read novels front to back.
For now, though, when the heat still seems bearable and the nights get cool enough to provide relief, we survive summer with cold drinks and frozen fruit and maybe a bit of lingering in front of the freezer door and bike rides to the ice cream shop.
These cherry ice bowls are one part snow cone, one part shaved ice, landing somewhere in between. We made them with homemade cherry reduction, but you could do a similar thing with any berry or fruit you desire. They also work well with your everyday sodas and juices (or carbonated juices) with a bit of honey. Simply substitute the juice/soda and a tablespoon or so of honey for the cherry syrup. Blend and enjoy as directed.
This syrup can be made with all manner of cherries. Enjoy it with Bing, Rainier, or sour cherries. Store it in the refrigerator in a sealed container until ready to use.
Homemade Cherry Syrup
Prep Time: 10 minutes
Cook Time: 20 minutes
- 4 cups pitted cherries, halved
- 2 cups water
- 1/2 cup granulated sugar
- Add the cherries, water, and sugar to a medium saucepan. Bring to a boil over medium-high heat. Then reduce the heat to medium and cook until cherries are cooked. Smash the cherries with a fork. Continue to cook until the syrup starts to thicken.
- Cool, strain and store in a sealed container in the refrigerator until ready to use.
- 1 pound ice cubes
- 1 1/2 cups cherry syrup or juice
- Place the ice and syrup in a blender. Pulse until the ice chunks begin to break down.
- Run the blender on a high speed until all ice chunks are cut down in size. Scoop into bowls and serve immediately.
Makes 4 to 6 servings.