When a root beer float wants to get fancy, it goes granita. Topped with vanilla ice cream, then drizzled with root beer syrup, this icy dessert is a winner. Try making this with a microbrew root beer.
Recipe information
Total Time
4 hours (includes freezing time)
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Pour 4 cups root beer into 13x9x2-inch baking pan; freeze until set, about 4 hours or overnight.
Step 2
Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup.
Step 3
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.
Recipe notes
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