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Don't take it so personally.

Combine 2 cups sugar, hibiscus flowers, 1 cup water, 2 teaspoons peppercorns, and salt in a medium saucepan.Reduce heat to medium-low; cook, stirring occasionally, until syrup has thickened slightly, about 20 minutes.

Let cool to room temperature, about 1 hour.. Pour hibiscus mixture through a fine wire-mesh strainer into a medium measuring cup, firmly pressing mixture using the back of a spoon; discard solids.Add additional water to hibiscus syrup as needed to yield 11/2 cups liquid.If possible, transfer mixture to a squeeze bottle for easy dispensing.

Chill until ready to use for snow cones, up to 1 week.Let syrup come to room temperature before using..

If using whipped cream, whisk together heavy cream and remaining 2 teaspoons sugar in a small bowl until soft peaks form, 1 to 2 minutes.

Crush remaining 1 teaspoon peppercorns in a mortar and pestle, and set aside for garnish.. Divide shaved ice evenly among 6 to 8 (6-ounce) paper snow cone cups or glasses.In a small saucepan, bring the water, vinegar, sugar, salt, and crushed red pepper to a boil.

Transfer the brine to a large bowl and let cool to room temperature.Add the carrots and daikon and cover to keep them submerged.

Refrigerate the vegetables for at least 30 minutes and up to 3 days..Grill the chicken.