These tangy cherry and berry snow cones will be lovely little pick-me-ups to fight the summer heat.

8 cups





Skill level

Average: 4.2 (5 votes)


  • 3 cups caster sugar
  • 2 cups water
  • 250 g punnet strawberries, roughly chopped
  • 2 x 125 g punnets raspberries
  • 250 g cherries, pitted
  • juice 1 lemon
  • 8 cups ice cubes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 48 hours

To make the cherry berry cordial, combine the caster sugar and water in a saucepan and stir to dissolve the sugar over a medium heat. Once dissolved, bring to the boil and cook for 1 minute. Remove from the heat.

Combine the berries and cherries in a large mixing bowl and add the lemon juice. Using a potato masher, gently squash the fruit to release the juices without completely crushing it.

Pour the hot sugar syrup over the crushed fruit and gently mix. Allow to cool and then refrigerate for 48 hours.

Strain through muslin and then decant into sterilized bottle, store in the refrigerator for up to 1 month. Makes approximately 1 litre.

To make the snow cones, place 2 cups ice cubes into a Kitchen Aid Blender and crush the ice using the CRUSH ICE mode. Pour the crushed ice into a large plastic container and place in the freezer until ready to use. Repeat with remaining ice cubes.

Scoop the crushed ice into paper cones and drizzle with the berry cherry cordial, serve immediately.



• Keep the left over fruit pulp from the cordial to serve over ice cream or top a pavlova. You can also puree the fruit to make a delicious fruit coulis.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.