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.
Categories Dairy Dessert Freeze/Chill Kid-Friendly Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 2
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.
RASPBERRY SORBET OR GRANITA
No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.
Provided by Toasted Garlic
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h25m
Yield 10
Number Of Ingredients 5
Steps:
- Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
- Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
- Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
- To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g
BEER FLOATS
Depending on whom you talk to, making ice cream floats with beer is either a genius idea, or a horrible mistake. The key is to choose a beer that's on the toasty, malty, sweeter side, and stay away from beers that are too hoppy, dry, and bitter. Here I pair coffee ice cream with stout and vanilla, the safest option, with a Belgian raspberry sour (or any fruity beer). I'd make a small test glass first, to make sure it works for your palate.
Provided by Chef John
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Version 1: Pour stout into a British pint glass and scoop coffee ice cream on top. Garnish with a dusting of cocoa powder.
- Version 2: Pour raspberry beer into a pint glass; top with vanilla ice cream.
- Add a straw to each float and serve with spoons alongside.
Nutrition Facts : Calories 256 calories, Carbohydrate 21.5 g, Cholesterol 61.2 mg, Fat 9.7 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 5.9 g, Sodium 55.6 mg, Sugar 12.1 g
RASPBERRY BEER FLOAT WITH RASPBERRY GRANITA
This grown-up dessert is perfect for a backyard bash.
Provided by The Bon Appétit Test Kitchen
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Mix 1 cup beer and 1 tablespoon sugar in glass pie dish; stir to dissolve. Freeze until set, at least 4 hours or overnight.
- Boil 1 cup beer with 2 tablespoons sugar in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Chill syrup until cold. Chill remaining beer.
- Using fork, scrape granita into flakes. Spoon ice cream into 4 small glasses; drizzle syrup over. Top with granita; pour more beer down the inside of each glass.
RASPBERRY GRANITA
Provided by Food Network
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 3
Steps:
- Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved.
- Add the raspberry puree to the mixture and cool.
- Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve.
- Serve in small glass cups with freshly whipped cream.
RASPBERRY GRANITA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 3
Steps:
- Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved. Add the raspberry puree to the mixture and cool.
- Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve. To serve place in small glass cups with freshly whipped cream.
RASPBERRY GRANITA
Categories Dessert Valentine's Day Low Sodium Wheat/Gluten-Free Raspberry Summer Vegan Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
- Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
- Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
- Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.
ROOT BEER FLOAT GRANITA
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.
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3/5 (2)Total Time 30 minsServings 4
- Mix 1 cup beer and 1 tablespoon sugar in glass pie dish; stir to dissolve. Freeze until set, at least 4 hours or overnight.
- Boil 1 cup beer with 2 tablespoons sugar in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Chill syrup until cold. Chill remaining beer.
- Using fork, scrape granita into flakes. Spoon ice cream into 4 small glasses; drizzle syrup over. Top with granita; pour more beer down the inside of each glass.
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