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If possible, transfer mixture to a squeeze bottle for easy dispensing.Chill until ready to use for snow cones, up to 1 week.
Let syrup come to room temperature before using..If using whipped cream, whisk together heavy cream and remaining 2 teaspoons sugar in a small bowl until soft peaks form, 1 to 2 minutes.Crush remaining 1 teaspoon peppercorns in a mortar and pestle, and set aside for garnish.. Divide shaved ice evenly among 6 to 8 (6-ounce) paper snow cone cups or glasses.
Drizzle each snow cone with 3 to 4 tablespoons hibiscus syrup.(Reserve remaining syrup to stir into cocktails.)
Top each snow cone with about 1 tablespoon whipped cream, if using, and garnish with crushed pink peppercorns.. Photo by Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea.
Syrup can be refrigerated in an airtight container up to 1 week.The grapes, especially.
Riesling is now the state’s most widely planted wine grape..Since then, the state’s wine industry has grown and evolved.
Today, Michigan boasts more than 4,000 acres under vine.More than 140 wineries produce bottlings from over 50 grape varieties grown within its borders.