HOMEMADE ROOT BEER
This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.
Provided by LUVNGRAMS
Categories Drinks Recipes
Time 5m
Yield 64
Number Of Ingredients 4
Steps:
- In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
- Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.7 g, Sodium 5.9 mg, Sugar 18.7 g
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
ROOT BEER SEMIFREDDO
The list of ways to put root beer to use is fairly brief. A root beer float or granita are obvious options, as is making a Cuba libre (cola, rum and ice) with root beer instead. Root beer can also be used as the basis for a barbecue marinade, best made by first reducing and concentrating the drink. I took bits of some of these applications to make a frozen dessert, a semifreddo that's got root beer every which way. The root beer is reduced and infused with spices, then used to make a custard and mixed with whipped cream and egg whites. There is also some birch or maple syrup to enhance the texture as well as the flavor, and rum to spike the sauce of apricots poached in - you guessed it - root beer.
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Line a 6-cup metal loaf pan with parchment paper, leaving generous overhang on the sides. Place in freezer. Place root beer in a saucepan and bring to a simmer. Crush allspice, juniper and coriander in a mortar and add. Boil root beer until reduced to 1 1/2 cups, about 25 minutes. Strain into a measuring cup. Add 1 teaspoon vanilla.
- Beat egg yolks in a small saucepan. Gradually whisk in 1/2 cup warm reduced root beer. Place over low heat and whisk until steam starts to rise and mixture has thickened to custard consistency. Do not overcook. Place bottom of pan in bowl of ice and water to chill.
- Bring 1/4 cup remaining root beer to a simmer in a small saucepan. Beat egg whites until softly peaked. Very gradually beat in hot root beer and continue beating about 3 minutes until firmly peaked. Slowly beat in 3 tablespoons syrup. Refrigerate.
- Beat cream until it holds peaks. Beat in remaining syrup. Fold egg yolk mixture into whipped cream, then fold in egg white mixture. Spread in pan, overlap paper to cover and freeze at least 6 hours.
- Heat remaining 3/4 cup reduced root beer in a saucepan with apricots. Simmer 5 minutes. Add rum and remaining vanilla. Refrigerate. To serve, unmold semifreddo onto a chilled platter, peel off paper and cut in slices. Spoon apricot sauce alongside each portion.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 53 milligrams, Sugar 22 grams, TransFat 0 grams
NOR'EASTER
Sean Josephs created this spicy-sweet cocktail of bourbon, maple syrup, ginger beer and lime juice to serve at his now-closed barbecue restaurants, Maysville and Char No. 4. It's great on its own or alongside a pile of spicy barbecue pulled pork. If you prefer your drinks on the not-so-sweet side, add just a touch of maple syrup, taste, then add more as needed.
Provided by Florence Fabricant
Categories cocktails
Yield 1 drink
Number Of Ingredients 5
Steps:
- Combine lime juice, bourbon and syrup to taste in a small pitcher or cocktail shaker. If possible, let mixture chill in refrigerator or freezer until very cold.
- Pour over ice in a rocks glass and top with ginger beer. Depending on the sweetness of the ginger beer, you may want to add a little more lime juice. Garnish with a lime slice.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 23 grams
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