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Frequently Asked Questions
General FAQ:
Down Making Simple Syrup and Snowball Syrup
Down Toppings
Down Making Sugar Free Syrup
Down Making Chocolate Syrup
Down Using Fruit Acid / Preservatives
Down Using Splenda
Down How to make shaved ice, snowball or snow cone flavor syrup
PDF File Toppings
PDF File Chocolate Syrup Recipe
PDF File Fruit Acid and Perservative
PDF File Simple Syrup and Snow Ball Syrup
PDF File Sugar Free Diet Snow Ball Syrup
PDF File Flavors List

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Making Simple Syrup and Snowball Syrup  [Top]


Simple syrup is sugar dissolved into water. The hotter the water the easier it is to dissolve the sugar. The syrup will become clear and thick as it cools. Some snow ball outlets use 5 lbs. of sugar per gallon of simple syrup and others use 6 lbs. of sugar per gallon. After the simple syrup is flavored it becomes snow ball syrup. The 6 lb. per gallon snow ball syrup is recommended for its richness and strength as the snow melts. Less of the thicker 6 lb. sugar mix is required to flavor a snow ball. Quantity simple syrup recipes are listed below.

6 lbs. of sugar per gallon simple syrup recipes:

6 lbs. sugar + 2 qt. 6 ozs. water = 1 gal. syrup

25 lbs. sugar + 2 gals. 1 qt. water = 4.125 gals. syrup

50 lbs. sugar + 6 gals. 2 qts. water = 8.25 gals. syrup

100 lbs. sugar + 9 gals. water = 16.5 gals. syrup

5 lbs. of sugar per gallon simple syrup recipes:

5 lbs. sugar + 2 qts. 1 pt. water = 1 gal. syrup

25 lbs. sugar + 3 gals. 1 pt. water = 5 gals. syrup

50 lbs. sugar + 6 gals. 1 qt. water = 10 gals. syrup

100 lbs. sugar + 12 gals. 2 qts. water = 20 gals. syrup

Some snow ball outlet owners cook their simple syrup. Cooked syrup should be brought to a boil for three to five minutes. The cooking process breaks down the sugar into two simple sugars — dextrose and levulose. Depending on the ratio between the two sugars, the cooked syrup should be between 12% and 24% sweeter than syrup made with hot water only. As the cooked syrup ages two or three days it will become thicker. Cooking kills most bacteria and thus provides a longer shelf life for the syrup.

It is not necessary to cook simple syrup to prepare a good snow ball. Only one out of twenty snow ball outlets will cook their simple syrup. The disadvantages are the heat generated, labor involved and general inconvenience.


Snow ball syrup is prepared by adding four ( 4 ) fluid ounces of Southern Snow flavor concentrate (extract) to color and flavor a gallon of simple syrup. Shake the flavor concentrate before using. Flavor concentrates have a shelf life of about three years. Snow ball syrup has a shelf life of about two weeks. Do not make large quantities of syrup in advance. Syrup should be kept out of direct sunlight to retard bacteria growth and protect the flavor.

Toppings  [Top]

(Approximate one ounce servings)


Can evaporated milk is the most common topping. The manner in which evaporated milk compliments flavors is listed as follows:

Strawberry - Strawberries & Cream

Pineapple - Pineapple Sherbet

Banana - Bananas & Cream

Orange - Orange Sherbet

Spearmint - Grasshopper or Cream De Menthe

Can evaporated milk adds a rich ice cream quality to any flavor snow ball the most popular of which are listed as follows:

Butterscotch      ICE Cream

Coconut               Nectar

Chocolate            Pina Colada



Can condensed milk adds a rich icing to any flavor snow ball.


Some snow ball outlets have found soft serve ice cream a profitable high demand topping. A hole is melted through the center of the snow ball by the snow ball syrup. The hole is filled with soft serve ice cream.


Whip cream can be quickly added to the top of any snow ball.


Crushed pineapple, crushed cherries, whole cherries, nuts and other ice cream related toppings are also snow ball toppings. Most high volume snow ball outlets do not promote or even sell these toppings. Even when these toppings are chilled they have a tendency to melt the snow ball quickly, thus causing the top to collapse or the melting snow ball to run over the sides of the cup.

Making Sugar Free Syrup  [Top]

4 ½ Tablespoons EQUAL + 25ml. flavor concentrate + water to prepare one-fifth bottle of diet snow ball syrup.

OPTIONAL:         GUAR  GUM  Diet flavor thickener

4 ½ Tablespoons  EQUAL + 1 Teaspoon  ( 3 grams ) GUAR GUM + 25ml. flavor concentrate + water to prepare one-fifth bottle diet snow ball syrup


One pound of GUAR GUM cost $2.00 and will thicken 36 gallons of diet syrup.



The EQUAL BULK PACK powder mixes easily.  The GUAR GUM requires additional agitation and the proper amount added at one time per batch.  After  the water has been thickened and the thickened water will not receive additional GUAR GUM.  The following instructions are for preparing a one-fifth bottle.


·         Fill a one-fifth glass bottle to the bottom of the neck with room temperature water.

·         Pour this water into an empty gallon jug.

·         Measure 4 ½ tablespoons EQUAL in on teaspoon GUAR GUM.  Add both powders to the same small dry container so that the two powders can be poured into the gallon jug quickly.  Have a dry funnel available if necessary.


·         Pour the two powders into the gallon jug.  Put on the cap and shake vigorously immediately for 20 seconds.


·         Pour the diet syrup base through a strainer to remove any GUAR GUM that did not dissolve.  It is easiest to pour diet syrup base through a strainer on top of a funnel that is sending the liquid into the original one-fifth glass bottle.


·         Add four-fifths ounce (25 ml.) of the desired flavor concentrate to complete the bottle of diet snow ball syrup.


Some snow ball outlets use less than the recommended amount of EQUAL with favorable results.

Making Chocolate Syrup  [Top]

Standard Recipe - 40 oz. Hershey’s Chocolate syrup plus 80 oz. simple syrup equals approximately one gallon.

Better Recipe - 60 oz. Hershey's chocolate syrup plus 80 oz. simple syrup equals approximately one gallon.

Best Recipe - 90 oz Hershey's chocolate syrup plus 30 oz. simple syrup equals approximately one gallon.

Hershey's chocolate syrup is too bitter to use full strength as snow ball syrup and requires some simple syrup. One ounce of Southern Snow vanilla flavor concentrate and for Southern Snow imitation chocolate flavor concentrate can be added to any recipe however it is not necessary or recommended.


A cream flavor's preparation starts with approximately one half gallon simple syrup. Next add four ounces of the flavor concentrate desired. While stirring, add two 13 fluid ounce cans of evaporated milk. Fill with additional simple syrup to prepare one gallon. The flavor concentrate and simple syrup is mixed before the evaporated milk is added to avoid direct contact of the milk and flavor concentrate. This direct contact sometimes complicates the blending process.

A fifth bottle of a cream flavor requires 5 fluid ounces of evaporated milk and four fifths ounce (23 ml.) of flavor concentrate. Fill bottle with simple syrup. A quart bottle of a cream flavor requires 6% fluid ounces of evaporated milk and one ounce (28 ml.) of flavor concentrate. Fill bottle with simple syrup.

The most popular cream flavors are Ice Cream, Nectar Cream and Pina Colada. Some snow ball outlets call the Ice Cream Old Gold or Sunset and Nectar Cream is called Pink Lady, Pink Squirrel or Pink Panther.

Using Fruit Acid / Preservatives  [Top]


Fruit acid is used to increase the tartness of the fruit flavored snow ball syrups. A little fruit acid goes a long way. Fruit acid is added in increments of one—half to one ounce per gallon of snow ball syrup. Too much fruit acid can rob a syrup of its flavor. Southern Snow flavor concentrates contains the required amount of fruit acid and additional fruit acid is not required.


Mix well one ounce [1 oz.} of benzoate soda to each gallon of simple syrup before the flavor concentrate is added. Benzoate soda will extend the shelf life of snow ball syrup by retarding the growth of bacteria and mold.

Another method of extending the life of syrups is by shaking the syrup dispensers daily. Whether the syrup has preservatives or not, this method will disrupt bacteria and mold growth.


This preservative contains potassium sorbate as well as benzoate soda. The potassium sorbate will retard mold growth in a broader range of flavors including less tart flavors such as banana, spearmint and bubble gum. The directions for use is the same as those for benzoate soda - one ounce per gallon of simple syrup.