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American
Root Beer Granita

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This one (an idea I found in Gale Gand’s Butter, Sugar, Flour, Eggs) requires a food processor or an ice-grinding blender and several hours’ forethought. Serve in tall glasses, with more cold root beer poured over the frozen and cream poured over the top—or just mix the cream with the frozen root beer in the food processor. Or skip the cream.

Yield: Serves 2

Ingredients

  • 2 (12-ounce) bottles diet root beer, such as IBC
  • ¼ cup heavy cream (optional)

Directions

Pour one bottle of the root beer evenly into an ice cube tray and freeze. Chill the other bottle.

When you’re ready to serve, process half the ice cubes in the food processor until you have small shards of frozen root beer. Be careful to get all the syrup out of the ice cube tray: some of it will sink to the bottom and melt. If you’re mixing in the cream, add half of it now.

Repeat the procedure with the remaining frozen root beer and cream, if using.

Pile the frozen root beer into tall glasses and either pour the cream, if using, over it, followed by the chilled root beer, or just pour in the chilled root beer. Serve immediately.


© 2000 Fran McCullough
 

Nutritional Information

Nutritional information has been provided by the author.

Per serving:

Carbohydrate: 0.4g Protein: 0.1g Fat: 1.4g

 

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