Snoballs, if you don't know, are popular summertime treats made with saved ice, favored syrups, and sometimes condensed milk or ice cream if you want to get fancy with it.
If you've never had one before, here's a good description from Mr. Edward Branley:
The sno-ball is truly a New Orleans creation. The main reason for this is a machine called a "Hansen's Sno-Bliz." This is the machine that turns blocks of ice into sno-balls. Most sno-cones are made of crushed ice; a Sno-Bliz machine shaves a block of ice, giving it an extremely fine texture. The classic sno-ball machine (now manufactured by four or five companies in the area) works like a deli meat slicer. I've never seen anything like a sno-ball in any part of the country, although Lani Teshima-Miller's description of "shaved ice" in Hawaii is the closest thing I've heard. A sno-ball isn't an Italian ice, nor is it a crushed ice abomination.
Once the ice is shaved, it's collected into a cup, paper cone, bowl, plate, or even a container akin to the things that you get at a Chinese take-out place. Then syrup is poured over the ice, making one of nature's most perfect foods. Some people continue the process, adding cherries, ice cream, ice milk, condensed milk, or other toppings.
We're hosting 2 rides to bring cyclists to the city's fine Snoball establishments.
On Friday August 20th, we're going Uptown starting at 5pm at the parking lot located at Magazine and Constantinople.
On Friday September 17th, we're headed Downtown starting at 3pm at Piety and the Levee in the Bywater (near Piety Street Snoballs).
Here's the route for next week's ride and a number of snoball stands we've located. If we missed your favorite, leave us a comment so we can add it to the ride.
View Sno Ball search in a larger map
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