A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.
8 cups root beer
1 pint vanilla ice cream
Pour 4 cups root beer into 13x9x2-inch baking pan; freeze until set, about 4 hours or overnight.
Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup.
Using tines of fork, scrape frozen root beer into icy flakes, then mix gently in pan to blend. Spoon 3/4 cup root beer granita into each of 6 clear glasses or dessert cups. Top granita with scoop of ice cream. Drizzle each with 4 teaspoons root beer syrup and serve.
Makes 6 servings.
Bon Appétit
Every-Night Cooking
July 2005
Epicurious.com © CondéNet, Inc. All rights reserved.
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ROOT BEER GRANITA FLOAT A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer. |
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ROOT BEER GRANITA FLOAT (continued) 8 cups root beer1 pint vanilla ice cream |
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ROOT BEER GRANITA FLOAT (continued) Pour 4 cups root beer into 13x9x2-inch baking pan; freeze until set, about 4 hours or overnight.Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup.
Using tines of fork, scrape frozen root beer into icy flakes, then mix gently in pan to blend. Spoon 3/4 cup root beer granita into each of 6 clear glasses or dessert cups. Top granita with scoop of ice cream. Drizzle each with 4 teaspoons root beer syrup and serve.
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| Epicurious.com © CondéNet, Inc. All rights reserved. | 3 of 3 |
|
ROOT BEER GRANITA FLOAT A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer. |
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| 1 of 3 | |
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ROOT BEER GRANITA FLOAT (continued) 8 cups root beer1 pint vanilla ice cream |
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| 2 of 3 | |
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ROOT BEER GRANITA FLOAT (continued) Pour 4 cups root beer into 13x9x2-inch baking pan; freeze until set, about 4 hours or overnight.Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup.
Using tines of fork, scrape frozen root beer into icy flakes, then mix gently in pan to blend. Spoon 3/4 cup root beer granita into each of 6 clear glasses or dessert cups. Top granita with scoop of ice cream. Drizzle each with 4 teaspoons root beer syrup and serve.
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| Epicurious.com © CondéNet, Inc. All rights reserved. | 3 of 3 |