Shaved ice has been a popular dessert in Asia for countless generations and many countries have their own variation of the classic treat. In Taiwan, bao bing stores can be found on many streets. These stores serve up the refreshing delicacy with a wide variety of ingredients, including sweet red or green beans, tapioca balls, chewy goodies like aiyu jelly, and so on. Condensed milk or fruit syrups are sometimes poured over the shaved ice to give it an added sweetness.

It might surprise some people to learn that a somewhat different variety of shaved ice has a long history in the United States. In the U.S., the dessert is particularly associated with Hawaii, where many Japanese people settled, bringing the treat with them from their homeland. Now, the classic dessert is experiencing a revival and finding new fans all across the country.

"We have long lines. People are really excited about it," said David Carrell, one of the operators of the New York City-based People's Pops, which specializes in shaved ice, along with ice pops, both made with fresh fruits and herbs. Carrell, also a coauthor of the new "People's Pops" cookbook containing 55 ice pop and shaved ice recipes, thinks shaved ice is on the verge of becoming a mainstream phenomenon.

Carrell believes that there is a very good reason for this, saying shaved ice has dramatic appeal, especially when it is made from hand-carved ice instead of using machines. "There's not much visibly exciting about an ice pop," he said. "But if you have a 100-pound (45.5-kg) block of ice sitting in front of you and you're watching someone shave it by hand — especially on a day when it's approaching 40 degrees Celsius — it will stop you in your tracks."

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."