Root Beer Granita Float Recipes

Steps:

• 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.

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 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:

• 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.