Hibiscus Snow Cones

Ingredients

• 2 cups plus 2 teaspoons granulated sugar, divided
• 1.5 cups dried hibiscus flowers (about 1 1/2 ounces)
• 1 cup water, plus more as needed
• 1 tablespoon whole pink peppercorns, divided
• .25 teaspoon fine sea salt
• .5 cup heavy cream (optional)
• 6 to 8 cups shaved ice

Steps

1. Combine 2 cups sugar, hibiscus flowers, 1 cup water, 2 teaspoons peppercorns, and salt in a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until syrup has thickened slightly, about 20 minutes. Remove from heat. Let cool to room temperature, about 1 hour.
2. Pour hibiscus mixture through a fine wire-mesh strainer into a medium measuring cup, firmly pressing mixture using the back of a spoon; discard solids. Add additional water to hibiscus syrup as needed to yield 1 1/2 cups liquid. 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.
3. If making whipped cream, whisk together heavy cream and remaining 2 teaspoons sugar in a small bowl until soft peaks form, 1 to 2 minutes. Set aside. Crush remaining 1 teaspoon peppercorns in a mortar and pestle and set aside for garnish.
4. 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 other drinks.) Top each snow cone with about 1 tablespoon whipped cream, if using, and garnish with crushed pink peppercorns.