Piccadilly Snow Cone With Homemade Berry Sauce
1 c. blueberries
1 c. water
1/4 c. granulated sugar (can be substituted for any type of sugar)
1 c. crushed ice
1 large pickle, cut into 1/4 inch pieces
1 tsp. crushed chííłchin (sumac berries)
In a small saucepan, combine, blueberries, water, and sugar. Bring to boil on medium, then reduce heat and simmer until it starts to thicken, 12 to 15 minutes. Remove from heat and let cool, at least 20 minutes.
Once cool, transfer to a blender and puree until smooth. Refrigerate until chilled, at least 20 minutes.
Use a blender to crush ice and divide among glasses.
Drizzle with berry sauce so the ice is completely covered, then top with pickles and sprinkle with chííłchin.
This recipe was originally published on The Fancy Navajo.