Shaved ice with fresh citrus and blackberry-Cabernet syrups

Orange syrup: muddle the orange zest with the sugar and the juice and stir until the juice becomes syrupy and almost clear.

Make the ruby red grapefruit and lemon syrups the same way.

Blend the blackberries, sugar and red wine with a stick blender (or macerate ahead and mash with a fork); thin with a splash of water and strain.

Fill a sheet tray with filtered water and freeze until set, about four to six hours depending on the freezer; thicker ice is easier to shave.

Shave the ice with the ice shaver, its blade set for snow-like ice or for crunchier snow-cone shards; keep the shaved ice in an insulated bucket in the freezer until ready.

Assemble: spoon the syrups over the ice, mixed or layered, and finish with a drizzle of the dark blackberry syrup; serve in a frosty glass.