I'm making snow cones from real fruit syrup that I'm making myself - the problem is that the fruit syrup comes out too viscous and it tends to set on top of the snow cone ice. Is there anyway to make sure the flavoring is just as sweet, but less viscous? The fruit I'm having the most trouble with right now is strawberry.
And related to this (especially strawberry) is there a good way to strain out small particles. I wish I could shove the strawberry syrup through a coffee filter, but I don't know how this can be done.