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.
ROOT BEER GRANITA-VANILLA PARFAIT
Provided by Food Network
Number Of Ingredients 3
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 medal blade. Process, pulsing, just until crushed. Place a straw in each glass, leaning along the side. 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.;
ROOT BEER GRANITA-VANILLA PARFAIT
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.
CHERRY-VANILLA MILK SHAKE WITH ROOT BEER GRANITA
The traditional root beer float reinvented. A quart of ice cream is whirled with sour cherries until frothy and then capped with shards of frozen soda.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 3
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.
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.
GOURMET ROOT BEER FLOAT
Tall glasses overflowing with root beer and vanilla ice cream. Top with whipped cream and cherries for a touch of elegance.
Provided by Lucinda
Categories Drinks Recipes Shakes and Floats Recipes
Time 2m
Yield 2
Number Of Ingredients 4
Steps:
- Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 41 g, Cholesterol 40.4 mg, Fat 10.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 96.5 mg, Sugar 34.8 g
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- Pour root beer into a large baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan.
- After 45 minutes, whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy (be sure to scrape the ice crystals off the sides and into the middle of the pan) about 45 minutes.
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