Let's Keep In Touch!



Peanut Butter and Wine Jelly “Snow Cones”

When the mercury in the thermometer rises, cool down and celebrate with Retro Rad Chef Emily Ellyn. Make an adult remixed version of a familiar frosty treat by whipping up a Peanut Butter and Wine Jelly snow cone for a fun, delicious throwback to your childhood!

Prep Time:  15 minutes

Cook Time:  25 – 35 minutes

Freezing TIme:  2 hours

Yield: 10 (3 ounces) individual portions or 20 (1½ ounces) party portions



Red Wine Jelly Snow:

  • 2 cups (16 ounces) Red Wine
  • 2 cups (22.9-ounces) Red Wine Berry Compote (see recipe at EmilyEllyn.com) or substitute grape jelly

Peanut Butter Snow:

  • 1.06 ounces (30 grams) smooth all natural peanut butter
  • 0.35 ounces (10 grams) tapioca maltodextrin (tapioca starch)


Prepare Wine Jelly Snow by combining wine and Red Wine Berry Compote in a medium sized pot on low. Simmer for 10 minutes, strain and refrigerate until chilled.

Prepare peanut butter powder by placing peanut butter and tapioca maltodextrin in a food processor and pulse until a homogenous mass is obtained; it should look similar to a ball of sand. If it is too wet and it does not hold its shape then add more tapioca maltodextrin.

Pass the resulting mixture through a drum sieve or strainer.

Let it dry for a few hours at room temperature on a parchment lined sheet trays. Transfer to an airtight container and reserve in a cool, dry place. The powder will keep for 1 week before it starts to dry out.

To assemble fill four martini glasses with 2 ounces frozen Wine Jelly Snow OR 2 ounces shaved ice and pour 1 ½ ounces Wien Jelly Snow (unfrozen in syrup form) over and top with a ½ tablespoon or ¼ ounce sprinkle of Peanut Butter Snow. Serve with a spoon.