An article in The New York Times' Dining section makes me wonder: is there hope for the snowball?
The classic Baltimore summertime treat, sometimes spelled "snoball," combines shaved ice with fake-o fruity syrups.
Could the ice be paired instead with -- wait for it -- actual fruit syrups?
"American food lovers, who seem to be re-examining every humble snack -- beef jerky, pretzels, soft-serve -- for artisanal potential, are now turning their attention to shaved ice," says the NYT story by Julia Moskin. "They are abandoning the Day-Glo aesthetic and fake flavors that they grew up with in favor of the true colors of summer fruit."
They're doing that in New York, New Orleans and Los Angeles, anyway.
But how about here in Baltimore? Is anybody making natural snowballs?
Sun file photo of the real, fake thing in Catonsville