(becky, myself, and traci [aka t-mac] at snoasis)
Kyle and I recently had the pleasure of enjoying beautiful but mediocre snow cones in Manti, Utah. They were sweet, to be sure, but lacking so much that Snoasis has to offer. We concluded that there are three key ingredients to the perfect snow cone:
1. Good ice texture.
I don't want to have to chew it, it should melt gently in my mouth.
2. Syrup layered between gobs of ice.
The layering here is key because really, how many times have you eaten the top off a snow cone only to find there is virtually no syrup remaining in the bottom half? Very disappointing.
Snoasis does it best and layers cream with syrups. It is the shizzle.