+
David Kahn | Jul 26, 201110:30 AM     22

Last summer, I spent a week in a little town in the middle of Kansas (Emporia). It gets hot and sticky there in summer, and in the middle of town there was a little shave ice stand. (I always think it should be called "shaved" ice, but am told that the dropped "d" is deliberate.) They shave the ice off of a big circular block, powder fine, pack it firmly into a cup, and douse it with whatever combination of flavored syrups one requests. They had 50 or 80 flavors, so the combinations really were almost infinite. I usually end up leaning toward tropical flavors -- mango, guava, pineapple, and coconut -- but sometimes cherry/lime is just the thing.

So, my question is, is there anyplace in Boston or surrounding areas that sells real shave ice -- freshly shaved ice, powder fine, with lots of flavored syrups to chose from? (While I love Korean shaved ice with the red bean paste, fruit cocktail, and Fruity Pebbles and all, and even the rough crushed Mexican raspados and snowcones, those are all really different animals.) Any suggestions?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Support These Black-Owned Bars & Restaurants in Major U.S. Cities
Food Trends

Support These Black-Owned Bars & Restaurants in Major U.S. Cities

by David Watsky | Over the weekend, angst, anger, and unrest over the police killing of George Floyd reached a fever...

22 Black-Owned Culinary Businesses to Support Right Now—and Always
Food News

22 Black-Owned Culinary Businesses to Support Right Now—and Always

by Amy Schulman | Over the past week, the country has erupted in protest over the unjust murders of George Floyd, Breonna...

How to Fight for Food Justice in America
Explainers

How to Fight for Food Justice in America

by David Watsky | What is food justice? We tackle the broad concept of food justice as well as some of the causes of...

Take Pride in Your Cooking: The Best Cookbooks by LGBTQ+ Chefs
Shop

Take Pride in Your Cooking: The Best Cookbooks by LGBTQ+ Chefs

by Simone Paget | There’s nothing quite like the feeling of cracking open a new cookbook and being immediately inspired...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.