Root Beer Float Granita Recipes

Steps:

• Pour the root beer into a shallow pan and place in the freezer. Freeze for 5 to 6 hours or overnight. Once the mixture is frozen, scrape it with a fork to make shaved ice flakes. Serve scoops of vanilla ice cream in 4 cups or bowls and top with the root beer granita.

Steps:

• In a large bowl, combine 22 ounces of Guinness (2 bottles) with 1/2 cup vanilla syrup (such as Torani). Pour into a 9-inch square baking dish and freeze until ice crystals form around the edges, 1 to 1 1/2 hours. Use a fork to scrape the ice crystals, then continue freezing, scraping every 45 minutes, until the granita is frozen, 3 to 4 more hours. Serve in chilled beer mugs and top with whipped cream.

Steps:

• The day before you plan to serve, pour 4 cups of the root beer into ice cube trays to a depth of no more than 1/2-inch. Keep the remaining root beer refrigerated until ready to serve. Freeze overnight, along with tall, thin glasses or parfait glasses for serving. When ready to serve, unmold the cubes into a food processor fitted with the metal blade. Process, pulsing, just until crushed. Place a straw in each glass, and layer the parfaits by alternating scoopfuls of the root beer granita and vanilla ice cream, ending with a scoop of ice cream on the top. Serve with a pitcher of the remaining root beer, and pour root beer up to the top of each parfait at the table.

Steps:

• Pour root beer into a baking pan and freeze, uncovered, until firm, about 2 1/2 hours. Using a fork, scrape into small shards. Cover, and freeze until ready to use.
• Puree ice cream and reserved cherry juice in a blender until smooth. Add cherries, and pulse until combined but still chunky. Divide among 6 to 8 glasses, and top each with 2 tablespoons root beer granita.

Steps:

• 1. Pour 4 cups root beer into 13x9x2-inch baking pan; freeze until set, about 4 hours or overnight.
• 2. Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup.
• 3. Using tines of fork, scrape frozen root beer into icy flakes, then mix gently in pan to blend.
• 4. Spoon 3/4 cup root beer granita into each of 6 clear glasses or dessert cups.
• 5. Top granita with scoop of ice cream. Drizzle each with 4 teaspoons root beer syrup and serve.