Shaved ice can be made the old-fashioned way like People's Pops does it or in one of the many machines available on the market, each promising to deliver ice with just the right texture. These machines are increasingly easy to find in the U.S. Many big chain stores like Target are stocking many different models of the machines this summer.
What people are doing with shaved ice is where things are getting interesting. Many chefs are experimenting with new flavors and techniques to give the traditional treat a modern feel. Syrup flavors at some shaved ice stores in the U.S. now range from classic options, such as pineapple or strawberry, to the less-traditional, like the mango tea and green apple varieties served by chef Peter Smith at PS7s restaurant in the Penn Quarter section of Washington, D.C.
At the Bayou Bakery, Coffee Bar and Eatery in Arlington, Virginia, chef Davis Guas is currently testing out some new shaved ice flavors of his own. He explained that the secret to good shaved ice is using the freshest fruit. He also recommends poking the ice with a straw before adding any syrup. This helps ensure that the syrup gets evenly distributed.
As the treat evolves, some stores are even offering shaved ice drinks. People's Pops operator Peter Carrell has created a fresh watermelon lemonade shaved ice. "When it's 35 degrees Celsius and it's July, nothing really beats a shaved ice watermelon lemonade," he said. Long a fixture of Asian cuisine, it seems that shaved ice is ready to take the world by storm. As the old saying goes, "Everything old is new again."
~宏浩翻譯引用~
資料來源：http://www.chinapost.com.tw/guidepost/topics/default.asp?id=2327&next=1&sub=18
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