DOCSLIB.ORG

Menu & Flavors

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menu & Flavors Signature Experiences Cocktail Reception Fresh Margarita Bar: Our liquid nitrogen Margarita Bar is a ​ crowd favorite. Mixing premium tequila with the freshest fruit available, our all-natural margarita sorbets are frozen live at -321°F, creating a sweet treat perfect for any cocktail hour or fiesta. No artificial sweeteners or syrupy sour mix here – our handmade, fresh selections include Simply Lime ​ Margarita, Mango Margarita, Cranberry Margarita, or Strawberry Margarita. Frozen Bellinis Our bellinis are huge hit made with ½ Pinot Grigio and ½ fresh fruit puree ​ blended and frozen to perfection. Our most popular flavors include Perfect Peach and Mango. If the delightful pairing sounds good, imagine it floating in champagne! Whiskey Bar: Dazzle guests with our signature ice cream cocktail experience. Mix your ​ favorite whiskey and bourbon with ice cream bases, and you have a creamy frozen cocktail that’s sure to impress. Wicked Chocolate Whiskey: This ice cream treat is made with three ​ ​ ​ specialty chocolates and blended with wickedly good whiskey. All perfectly frozen in front of you at below-zero temperatures, creating a dramatic experience for guests. Bourbon Butter Pecan: Vanilla bean ice cream mixed with candied butter ​ pecans, then blended with bourbon. Bourbon Butter Pecan – the name says it all! Caipirinha: Our frozen version of Brazil’s famous cocktail is made with ​ freshly squeezed lime and cachaça. It’ll have those who indulge doing the Samba in no time no dance lessons required. … Pina Colada: Tropical coconut and sweet pineapple – all ​ blended with rum. Strawberries & Champagne: Floating in prosecco, this cocktail ​ combines the sweet treat of strawberries with some bubbly. Frose - Strawberry-Lime sorbet blended with malbec rose. Can be served as an edible ​ cocktail or slushy. Dessert & the After Party The Ultimate After-Party: After any great party is an equally ​ spirited dessert, and Frost 321’s sinfully sweet ice cream cocktails. Indulge your guests with decadent after-party ice cream cocktails frozen at -321 °F. Select from Amaretto Freeze, ​ ​ Chocolate Whiskey, or White Russian. ​ ​ Ice Cream: Delight your guests with fresh, creamy ice cream and ​ refreshing sorbet all year long. Favorites include Vanilla Bean, Triple ​ Chocolate, Sea Salt Caramel, Red Velvet, and Cookies & Cream. ​ ​ Fresh Sorbets: Looking for something a bit different? In addition to ice ​ cream, Frost 321 offers light sorbets that are equally delightful. Favorites include Strawberry Lime, Strawberry, and Mango Citrus. ​ ​ ​ Ice Cream and Sorbet Enhancements* Frozen Coffee: Caffeinate and invigorate your senses at our Frozen ​ Coffee bar. Frost 321’s coffee-based creations are blended with freshly brewed espresso and frozen right before your eyes. Choose from the following frozen flavors: Café Latte or Espresso Cocktail ​ Float Bar: Indulge in a retro and fun afternoon treat with our ice cream ​ frozen in front of your eyes, topped with your favorite soda. Our float bar is sure to add a little gusto to your afternoon. Guests favorites include: Creamsicle, Root Beer Float, and Coke Float. All selections can be made ​ ​ ​ ​ ​ “Grown up” for those who are a kid at heart. ​ ​ Sundae Bar: Guests can customize their very own creation with a sundae bar. A variety of ​ toppings available for every event. Perfect adults and kids alike. Custom Experiences Superfood Nitro Bar^: Frozen cocktails made with vitamin-packed, ​ seasonal fruits and vegetables that are actually good for your body. Fresh ingredients such as carrots, ginger, acai, and blueberries blended by superfood charged vodka. Additional charges apply. Ethnic Flavors: Our various ethnic flavors are designed to add an ​ authentic and unique flair to any event, transporting guests to an exotic faraway land for the night. Signature flavors include Lychee ​ Ice Cream, Mango Ice Cream, Chamoy Mango Margarita, Spiced Saffron Ice Cream, and ​ Horchata Rice Milk. ​ Let us know what you have in mind, and we may be able to whip up something special. Please contact Frost 321 today for an estimate. [email protected] (888) 640.1321 Frost321.com ​ ​ ​ *All non-alcoholic flavors can be made with alcohol. Alcohol provided by client or venue. ^Incremental costs apply for seasonal, ethnic, or custom flavors. Frozen Cocktails & Sorbets Ice Cream Cocktails & Ice Cream Bourbon Peach Tea Amaretto Freeze Cranberry Cocktail Bourbon Butter Pecan Cranberry Margarita Bourbon Peach Cobbler Frose Butter Pecan Frozen Cosmopolitan Cafe Latte Lychee Margarita Chocolate Brownie Mango Bellini Cinnamon Ice Cream Mango Citrus Coke Float Mango Margarita Cookies & Cream Mint Julep Cotton Candy Mojito Creamsicle Passion Colada Double Chocolate Oreo Peach Bellini Espresso Cocktail Pina Colada Frozen Hot Chocolate Pink Lemonade Key Lime Cheesecake Pisco Sour Lavender Honey Vanilla Simply Lime Margarita Lychee Snow Cones Mango Ice Cream Strawberry & Champagne Mint Chocolate Chip Strawberry Lemonade Nutella Pretzel Crunch Strawberry - Lime Red Velvet Strawberry Margarita Sinfully Scotch Strawberry Sorbet Strawberry Cheesecake Vodka Gimlet Triple Chocolate Vanilla Bean White Russian Wicked Chocolate Whiskey .
Load more

Recommended publications
  • Sophie's Ice Cream Cartopens PDF File
    Connect your circuits to rPower* to control them remotely from a smartphone or tablet! Alice and Bettina became friends in their university’s master’s *Sold separately. engineering program, and soon discovered that they were both TM inspired to pursue engineering by childhood toys. To help inspire the We wanna hear about all the fun you had! Contact us at: Customer Service, 1400 E. Inman Pkwy., Beloit, WI 53511 • [email protected] • 1-800-524-4263. ® For more fun, visit playmonster.com Copyright © 2016 PlayMonster LLC, Beloit, WI 53511 USA. Made in China. All rights reserved. Roominate, The creative wired next generation of innovators, Alice and Bettina designed Roominate ! building kit and Switch on Your Imagination are trademarks of PlayMonster LLC. BUILD the Ice Cream Cart and a table! 2 Bonjour! I’m Sophie, and I can’t wait to see the ice cream cart you 1 design for me! ABOUT SOPHIE Favorite Activities: Cooking, reading and learning French Favorite Foods: Chicken noodle soup, cookies and ice cream Favorite Project: I have developed the best chocolate chip cookie recipe…it’s amazing how much chemistry is in cooking! Favorite Scientist: Dorothy Hodgkin Fun Fact: I’m planning to backpack in Europe after I graduate! I Want to Be: A chemist so I can design new medicine to help people, and discover ways for everyone to have clean water and healthy food! WIRE Collect all of the You can also add a motor to make it move! Sold separately. More designs at dolls, pets and roominatetoy.com! Roominate® kits! 1 2 Actual color of pieces in your set may be dierent from those shown here.
    [Show full text]
  • View December 2016 Part 2
    4 —————————— The Peconic Bay Shopper • • DECEMBER 2016 —————————— Preserving Local History The vintage ice boats of Orient include the following: “Platter” — Original name “Git-There”, the “Platter” (pictured below) was built about 1880 by Will Brown, a son of Orient’s famous whaler, Peter Brown. This is a diamond stay boat, quite different from the other vintage ice boats. The boat was owned by Edward King for many years and then by his daughter, Fran Demerest who sold it to Bob Sorensen. “Red Bird” — The “Red Bird”, built in approximately 1850 by Ed King’s father, Charles Henry King. The photo on the right, taken in 1968, shows Ed King at 79 years old with his favorite ice boat. Ed was probably the most avid ice boater in Orient ice boating history, at one time owning four of Orient’s vintage ice boats that included, the “Platter”, the “Eagle”, and the “Effie”. The photo on the facing page, taken in 1917, shows the “Red Bird” ice boat in Orient Harbor in a nicely controlled hike with Ed King at the helm. You may be able to see the ice plume off the stern runner. “Rival” — Built about 1880. One of the fastest boats in the Orient fleet. Owned by the John Tuthill family. www.FlandersHVAC.com Think First! Santa’s Elves Work 364Days aYear Cute? Sure, But Not Exactly What We’d Call Dependable... NEED SERVICE THIS HOLIDAY SEASON? Think Flanders First! 24/7/365 (Christmas Too!) 100% Heating, Cooling Since 1954 Certified and Comfort HEATING & Technicians Since 1954 HEATING & 24/7 Serving Emergency ALL of AIR CONDITIONING Service Eastern Suffolk
    [Show full text]
  • Ice Cream Cone Pan 2105-2087
    Instructions for To Decorate Ice Cream Cone Cake You will need Wilton Icing Colors in Ivory, Golden Yellow, Rose; Tips 3, Baking & Decorating 16; Wilton Rainbow Jimmies Sprinkle Decorations. We suggest you tint all icings at one time, while the cake cools. Refrigerate icing in covered Ice Cream Cone containers until ready to use. Make 3 cups buttercream icing: Cakes • Tint 1/4 cup dark Ivory/Golden Yellow combination • Tint 1 1/4 cups light Ivory/Golden Yellow combination PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. • Tint 1 1/2 cups rose (thin with 1 Tablespoon + 1 1/2 teaspoons light IN ADDITION, to decorate cake you will need: corn syrup) • Wilton Decorating Bags and Couplers or Parchment WITH DARK IVORY/GOLDEN YELLOW ICING Triangles • Use tip 3 and “To Make Outlines” directions to outline waffle pattern on co n e • Tips 3, 16 • Wilton Icing Colors in Ivory, Golden Yellow, Rose WITH LIGHT IVORY/GOLDEN YELLOW ICING (alternate design uses Kelly Green) • Use tip 16 and “To Make Stars” directions to cover cone • Cake Board, Fanci-Foil Wrap or serving tray WITH THINNED ROSE ICING • One 2-layer cake mix or ingredients to make favorite • Use spatula to ice fluffy bottom scoop, then top scoop layer cake recipe Immediately sprinkle scoops with rainbow jimmies. • Buttercream Icing (recipe included) • Alternate designs use Chocolate Mousse and Chocolate Buttercream Icing (recipes included) or Wilton Chocolate Ready-To-Use Decorator Icing, Wilton Candy Melts® in Light Cocoa and Pink, Wilton Rainbow Nonpareils and Rainbow Jimmies Sprinkle Decorations, Wilton Vanilla Whipped Icing Mix, chocolate chips, red gumball, favorite crisped rice cereal treat recipe, vegetable pan spray, light corn syrup Wilton Method Cake Decorating Classes Iced fluffy with thinned rose Sprinkle with icing rainbow jimmies Call: 800-942-8881 © 2003 Wilton Industries, Inc.
    [Show full text]
  • Let's Crank Some Ice Cream
    Let’s Crank Some Ice Cream! The history of ice harvesting, the ice industry, refrigeration, and making ice cream Kathi Elkins 7-29-19 OLLI: Summer 2019 Ice Storage and Ice Houses: 1780 BC --- ice house in northern Mesopotamian 1100 BC --- evidence of ice pits in China By 400 BC --- Persian engineers had mastered techniques of constructing yakhchāl to store ice harvested from nearby mountains. 300 BC --- Alexander the Great (snow pits to hold snow and ice) 200s AD --- Romans (snow shops) Cold springs, root cellars Ice Houses: Yakhchāl (this one at Yazd, Iran) is a Persian ice pit or a type of evaporative cooler. Above ground, the structure had a domed shape, but had a subterranean storage space. It was often used to store ice and food. The subterranean space coupled with the thick heat-resistant construction material insulated the storage space all year. Ice Houses: Ice houses in England/UK. Ice Houses: Croome's thatched ice house, Worcestershire, UK Ice Houses: Botany Bay Icehouse, Edisto Island, SC Ice Houses: Ice house designs usually began as an underground egg-shaped cellar. This ice house, dating from 1780s and designed by architect John Nash, was discovered in 2018 buried under London streets. In 1822, following a very mild winter, William Leftwich chartered a vessel to Norway to collect 300 tons of ice harvested from crystal-clear frozen lakes. Previous imports had been lost at sea, or melted while baffled customs officials dithered over how to tax such unique cargo. John Nash designed the Royal Pavilion at Brighton, as well as Buckingham Palace.
    [Show full text]
  • ICE CREAM MAKER Instruction Manual & Recipes
    ICE CREAM MAKER Instruction Manual & Recipes MODEL: AIC-100 (Capacity: 1 Quart) Congratulations on your purchase of Aroma's Ice Cream Maker. It allows you to make your own rich and creamy HOMEMADE ice cream or frozen yogurt with the flip of a switch. You can also make your own favorite, healthy and delicious sherbet, sorbet, ice and frozen drinks fast and easy with Aroma Ice Cream Maker. Enjoy your new Ice Cream Maker, it is fun and easy! Please read all instructions carefully before using this product. Published By: Aroma Housewares Company 6469 Flanders Drive San Diego, CA 92121 U.S.A. ©2003 Aroma Housewares Company IMPORTANT SAFEGUARDS Basic safety precautions should always be followed when using electrical appliances, including the following: 1. Read all Instructions before using the appliance. 2. To protect against electrical hazard, do not immerse main body-the motor base or other electrical cord in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children. 4. Unplug appliance from outlet when not in use, before putting on or taking off parts and before cleaning. 5. Avoid contacting moving parts. Keep fingers, hair, clothing, as well as spatulas and other utensils away during operation. 6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause hazards.
    [Show full text]
  • Daisy at Home Recipe for a Small Glacier
    Daisy at Home Recipe for a Small Glacier Supplies Scientific Concepts • 1 pint of chocolate swirl or Glacier: A huge, thick sheet marble ice cream. of moving ice. They are often found in mountains, • 3 of your favorite kinds of cookies. but can be found in other places, too. Washington • 1/4 cup of light-colored was half covered in a syrup (butterscotch, glacier during the Ice Age! marshmallow, etc.) • Plastic sandwich bag or similar. Glacial till: Materials, such as rocks and dirt, left • A clear bowl. behind when a glacier • A spoon. melts. Most of the soil in the Seattle area is made of glacial till. Daisy at Home Recipe for a Small Glacier Instructions 1. Crumble up the cookies and put them in the bowl. This represents dirt and rocks that will become glacial till. 2. Put two big scoops of the ice cream on top of the crumbled cookies. Glaciers begin as clean snow and ice, but they pick up dirt and rocks from the ground as they travel. So, the ice cream with its swirls represents this “dirty” glacier! 3. Slide the plastic sandwich bag over your hand. Then, slowly push down or “smoosh” the ice cream so it oozes! What do you notice? What happens to the cookie crumbles? A glacier moves in a similar way. As more snow falls on it, the added weight causes the glacier to “ooze” or “flow,” pushing the dirt in all directions. 4. To see how glaciers flow, heat up your light-colored syrup and pour it over the ice cream.
    [Show full text]
  • Gas Hydrates As a Functional Foaming Agent for Viscous Food Matrices
    Research Collection Doctoral Thesis Gas Hydrates as a Functional Foaming Agent for Viscous Food Matrices Author(s): Šedivá, Zuzana Publication Date: 2019 Permanent Link: https://doi.org/10.3929/ethz-b-000352862 This page was generated automatically upon download from the ETH Zurich Research Collection. For more information please consult the Terms of use. ETH Library Diss. ETH No. 25820 Gas hydrates as a functional foaming agent for viscous food matrices A dissertation submitted to attain the degree of DOCTOR OF SCIENCES of ETH ZURICH (Dr. sc. ETH Zurich) presented by Zuzana Šedivá MSc in Food Science ETH Zurich born 26th May 1987 citizen of Czech Republic accepted on the recommendation of Prof. Dr. E. J. Windhab, Examiner Dr. Martin Leser, Co-Examiner Dr. Vincent Meunier, Co-Examiner 2019 Summary A novel technology for foaming viscous slurries was designed. The process involved a crystalline gas hydrate dispersion as a functional ingredient standing in the core of the technology. Gas hydrates, also known as clathrate hydrates, are solid inclusion compounds, in which gas molecules are physically entrapped in a network of cavities made up of water molecules held together by hydrogen bonds (Marinhas et al., 2007). Gas hydrates exist at moderate pressures and low temperatures and possess a high volumetric gas storage capacity. The innovative idea of replacing highly energetically demanding foaming of viscous slurries using pure gas with the gas hydrate technology emerges in the current study. Introducing a gas as a slurry in its solid clathrate form into another viscous product stream reduces the energy input otherwise needed in powerful mixing devices.
    [Show full text]
  • DOGAMI Open-File Report O-16-06, Metallic and Industrial Mineral Resource Potential of Southern and Eastern Oregon
    Oregon Department of Geology and Mineral Industries Brad Avy, State Geologist OPEN-FILE REPORT O-16-06 METALLIC AND INDUSTRIAL MINERAL RESOURCE POTENTIAL OF SOUTHERN AND EASTERN OREGON: REPORT TO THE OREGON LEGISLATURE Mineral Resource Potential High Moderate Low Present Not Found Base Metals Bentonite Chromite Diatomite Limestone Lithium Nickel Perlite Platinum Group Precious Metals Pumice Silica Sunstones Uranium Zeolite G E O L O G Y F A N O D T N M I E N M E T R R A A L P I E N D D U N S O T G R E I R E S O 1937 Ian P. Madin1, Robert A. Houston1, Clark A. Niewendorp1, Jason D. McClaughry2, Thomas J. Wiley1, and Carlie J.M. Duda1 2016 1 Oregon Department of Geology and Mineral Industries, 800 NE Oregon St., Ste. 965 Portland, OR 97232 2 Oregon Department of Geology and Mineral Industries, Baker City Field Office, Baker County Courthouse, 1995 3rd St., Ste. 130, Baker City, OR 97814 Metallic and Industrial Mineral Resource Potential of Southern and Eastern Oregon: Report to the Oregon Legislature NOTICE This product is for informational purposes and may not have been prepared for or be suitable for legal, engineering, or sur- veying purposes. Users of this information should review or consult the primary data and information sources to ascertain the usability of the information. This publication cannot substitute for site-specific investigations by qualified practitioners. Site-specific data may give results that differ from the results shown in the publication. Cover image: Maps show mineral resource potential by individual commodity.
    [Show full text]
  • ESSENTIALS of METEOROLOGY (7Th Ed.) GLOSSARY
    ESSENTIALS OF METEOROLOGY (7th ed.) GLOSSARY Chapter 1 Aerosols Tiny suspended solid particles (dust, smoke, etc.) or liquid droplets that enter the atmosphere from either natural or human (anthropogenic) sources, such as the burning of fossil fuels. Sulfur-containing fossil fuels, such as coal, produce sulfate aerosols. Air density The ratio of the mass of a substance to the volume occupied by it. Air density is usually expressed as g/cm3 or kg/m3. Also See Density. Air pressure The pressure exerted by the mass of air above a given point, usually expressed in millibars (mb), inches of (atmospheric mercury (Hg) or in hectopascals (hPa). pressure) Atmosphere The envelope of gases that surround a planet and are held to it by the planet's gravitational attraction. The earth's atmosphere is mainly nitrogen and oxygen. Carbon dioxide (CO2) A colorless, odorless gas whose concentration is about 0.039 percent (390 ppm) in a volume of air near sea level. It is a selective absorber of infrared radiation and, consequently, it is important in the earth's atmospheric greenhouse effect. Solid CO2 is called dry ice. Climate The accumulation of daily and seasonal weather events over a long period of time. Front The transition zone between two distinct air masses. Hurricane A tropical cyclone having winds in excess of 64 knots (74 mi/hr). Ionosphere An electrified region of the upper atmosphere where fairly large concentrations of ions and free electrons exist. Lapse rate The rate at which an atmospheric variable (usually temperature) decreases with height. (See Environmental lapse rate.) Mesosphere The atmospheric layer between the stratosphere and the thermosphere.
    [Show full text]
  • Science Lesson Plan
    How Do Glaciers Scratch And Move Rocks? Purpose: Students will model the action of a rock-filled glacier with ice cubes and learn how glaciers can make scratches in Earths surface. Text: McGraw Hill, Pg. 175 Explore Activity McGraw Hill Science Journal, Pg. 75 Resources: I have added an additional experiment that you can do in your classroom after lab to reinforce the concepts being taught this week. Learning Outcomes: Students will discuss and know how glaciers scratch and move rocks. (Homeroom Teacher) Bridge-in: Share student’s hypothesis with class: How can a block of ice help shape the Earth’s surface? Prior Knowledge: How are icebergs formed? Do you think that a glacier is able to make scratches in the Earth’s surface? If YES, then HOW? If NO, then WHY? Input from you: Review what a prediction is. What is meant by using, the word, variable(s) in an experiment? What is an observation? What do I mean when I use the term inference? (Science Facilitator) Materials: Science Notebook Science Journal Pg. 75 Paper towels Clean ice cubes Ice cubes made with sand Aluminum foil Wood scraps, large enough to scrape ice cubes against. Guided Procedure: Predict: Which ice cube do you think is more like a real glacier? Record your prediction and reasons in your journal. Using Variables: Think about how you could use the materials to test your ideas. Which ice cube will scratch a surface? Record your observations for each ice cube. Observation: Which cube will leave “rocks” behind? Place the ice cubes on a folded paper towel.
    [Show full text]
  • RECIPE for MAKING LIQUID NITROGEN ICE CREAM (Serves About 18-20 Students)
    RECIPE FOR MAKING LIQUID NITROGEN ICE CREAM (serves about 18-20 students) NOTE: This is NOT a regular ChemDemo activity but rather a “treat” to go along with a regular ChemDemo 1. Add 1 quart Half and Half and 1 quart Heavy Whipping Cream into a large plastic or glass salad or punch bowl. 2. Add ¾ to 1 cup of granulated sugar (1 cup is a little on the sweet side). 3. 4-5 teaspoons of vanilla. 4. Optional: 1 pound of fresh fruit or preserves (not jelly). Strawberry or peach works best. If using fresh fruit, cut into small pieces. Chocolate syrup (8 oz) works well to make chocolate ice cream. If using chocolate syrup use less sugar (½ to ¾ cup). 5. Stir the mix for 2-3 minutes to dissolve the sugar. 6. Add about 2-3 liters of liquid nitrogen slowly and in small portions into the mix and stir with a wooden spoon. Pour a little at a time and stir; then continue adding small amounts of liquid nitrogen until you have the desired consistency. One person should be stirring while another gradually pours in the LN2. Another person may be necessary to hold the container when it starts getting thick. 7. Allow any excess liquid nitrogen to boil off. 8. Serve to your audience. Enough for 20 students (half a cup each). 9. Wash equipment and enjoy. SAFETY NOTE: LN2 is extremely cold (-196°C, -321°F, 77 K)!! Spilling it on you can cause serious frost- bite burns! Pouring some on unprotected skin is actually less dangerous than on clothing in contact with skin.
    [Show full text]
  • East Antarctic Sea Ice in Spring: Spectral Albedo of Snow, Nilas, Frost Flowers and Slush, and Light-Absorbing Impurities in Snow
    Annals of Glaciology 56(69) 2015 doi: 10.3189/2015AoG69A574 53 East Antarctic sea ice in spring: spectral albedo of snow, nilas, frost flowers and slush, and light-absorbing impurities in snow Maria C. ZATKO, Stephen G. WARREN Department of Atmospheric Sciences, University of Washington, Seattle, WA, USA E-mail: [email protected] ABSTRACT. Spectral albedos of open water, nilas, nilas with frost flowers, slush, and first-year ice with both thin and thick snow cover were measured in the East Antarctic sea-ice zone during the Sea Ice Physics and Ecosystems eXperiment II (SIPEX II) from September to November 2012, near 658 S, 1208 E. Albedo was measured across the ultraviolet (UV), visible and near-infrared (nIR) wavelengths, augmenting a dataset from prior Antarctic expeditions with spectral coverage extended to longer wavelengths, and with measurement of slush and frost flowers, which had not been encountered on the prior expeditions. At visible and UV wavelengths, the albedo depends on the thickness of snow or ice; in the nIR the albedo is determined by the specific surface area. The growth of frost flowers causes the nilas albedo to increase by 0.2±0.3 in the UV and visible wavelengths. The spectral albedos are integrated over wavelength to obtain broadband albedos for wavelength bands commonly used in climate models. The albedo spectrum for deep snow on first-year sea ice shows no evidence of light- absorbing particulate impurities (LAI), such as black carbon (BC) or organics, which is consistent with the extremely small quantities of LAI found by filtering snow meltwater.
    [Show full text]