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Frozen summer treats Day 14: Mojito shaved ice

Published August 14, 2012 10:27 am

Day 14 • Mojito shaved ice from Yuki Artisan shack in Provo
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Throughout the month of August, Tribune writers are tasting our way through some of Utah's finest frozen confections including ice cream, gelato, frozen yogurt and shave ice in an effort to beat the heat. Today's pick:

Mojito shaved ice • Fresh squeezed lime and mint — flavors that make the Mojito cocktail a favorite summer drink — have the same refreshing effect when added to shaved ice. There's no rum, of course, but it tastes just fine with a scoop of vanilla ice cream on the bottom and some cream drizzled on top. Chile heads can ask for a dash of the fresh-made jalapeno syrup, which gives it a unique kick.

Yuki Artisan Shaved Ice • 1796 N. 950 West, Provo; in the Mountain West Burrito parking. Open Monday through Saturday, 11 a.m. to 9:30 p.m. from May through September.

Cost • $3 for small; $5 large; vanilla ice cream $1 extra. Cream on the top is free.

Shop talk • Most shaved ice stands serve sugar-sweet syrups pre-made from a flavor concentrate. Not Dan Purdon. He makes all his syrups using fresh fruit, a little cane sugar and water, with no artificial flavors or high-fructose corn syrup here. The flavors at Yuki — which means snow in Japanese — change depending on what is in season. On a recent afternoon, there was fresh-made cantaloupe, white peach, rhubarb, watermelon and even beet. Other classics worth trying are the "real" root beer, coffee and strawberries and cream.

Kathy Stephenson

Look for daily picks in The Mix section every Wednesday, Friday and Sunday. On other days of the week, you'll find our suggestions at sltrib.com/Lifestyle. —

Give us the inside scoop

Do you have a favorite frozen treat you'd like to see featured in The Tribune? Email your suggestions to features@sltrib.com or leave a comment on sltrib.com/blogs/BitebyBite.