Nectar and cream, known in some circles as a "Pink Lady." Photo (c) 2015 by Chad Hebert.
From March to October, many of us in Louisiana probably eat our weight in sno-balls (Or "snowballs." They're the same no matter how you spell it!). They've been a staple for me since I was big enough to eat one, and I go through stretches where I eat at least one a week.
For those of you in other parts of the country, the difference between a sno-ball and snow cone is a sno-ball uses finely-shaved ice, while snow cones are usually made from coarsely-ground ice.
Sno-balls are such a big part of what makes New Orleans special, a sno-ball stand there actually won a James Beard Award in 2014.
My favorite sno-ball of all time (and the only one I usually get) is nectar-flavored syrup with cream. It goes back to when I was in middle school and would stop at a sno-ball stand on my walk home in the warm Louisiana afternoons. It was called a "Pink Lady" there, and the lady who owned the stand used to top it off with whipped cream. I don't get them topped with whipped cream today, but I still love them.
Side note: That sno-ball stand used to also serve K&B ice cream. Ask anyone from New Orleans about it. It was kind of a big deal.