Raspberry Beer Float with Raspberry Granita |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This grown-up dessert is perfect for a backyard bash. Ingredients:
1 750-ml bottle chilled belgian raspberry beer (framboise lambic) |
3 tablespoons sugar, divided |
premium vanilla ice cream |
Directions:
1. Mix 1 cup beer and 1 tablespoon sugar in glass pie dish; stir to dissolve. Freeze until set, at least 4 hours or overnight.
2. 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.
3. 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.
4. Per serving: 137 calories, 4 g fat, 0.2 g fiber Nutritional analysis provided by Bon Appétit
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