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Root Beer Float Granita




Source of Recipe


Internet


List of Ingredients




6 cups (1 1/2 quarts) root beer
1/2 quart good-quality vanilla ice cream



Recipe



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. Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Cover and return to freezer and freeze about 3 hours or until frozen solid. Remove from freezer.

Using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry brown crystals.

Place frozen vanilla ice cream in your refrigerator to melt. When melted, store in refrigerator until ready to serve.

To serve, scoop flaked granita into tall goblets or parfait glasses. Top each serving with approximately 1/4 cup melted vanilla ice cream. Serve immediately with iced tea spoons.

Makes 8 servings.