Combine the sugar and water in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then reduce to a simmer. Stirring constantly, cook for two minutes.
For the red syrup, pour half of the simple syrup — about ½ cup — over the strawberries. Purée in a blender with the white rum. Strain through a fine mesh sieve and reserve. (For a more intense red color, add a drop or two of red food coloring.)
For the blue syrup, combine remaining simple syrup, lime juice and curacao. Stir to combine completely.
Chill syrups until ready to serve.
To make ice, use a snow cone machine or blend ice in a blender (you may have to do this in batches, keeping each batch in the freezer as you make the next one.)
Scoop crushed ice into glasses, then squirt syrups over packed, crushed ice and enjoy!
ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnYmh9cXy%2BnKOipqSku6C3xKWjspejlL%2BmsL6wn6KslZSur7C%2Bm6OunY%2Bou7DDvpymp52j