Dessertsbellyfull
Root Beer Float Granita
The classic root beer float gets a make-over as a Root Beer Float Granita, topped with vanilla ice cream and drizzled with root beer syrup. A super easy and delicious no bake summertime treat!
👥 6 Servings⏱️ Prep & Cook: 3h 5m⏳ Prep: 5 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- measuring cup
📝 Preparation Steps
1
Pour 4 cups root beer into a 13x9x2-inch baking pan; freeze the soda for about ⏱️ 45 minutes, until it just starts to harden on the top and sides of the pan.
2
Scrape the partially frozen soda with the tines of a fork (including the sides), breaking up any large pieces. Repeat this process every ⏱️ 30-45 minutes over the course of a ⏱️ 3 hours.
3
Return the granita pan to the freezer for 1 more hour, then briefly run the fork through it again before serving.
4
In the meantime, bring the remaining 4 cups of root beer to a boil over high, then take it down to a very low gentle simmer until it’s reduced by half and syrupy, about ⏱️ 30 minutes. Transfer it to a spouted measuring cup (for easy pouring) and let it cool completely.
5
Spoon 3/4 cup root beer granita into each of 6 clear tumbler glasses or dessert cups. Top granita with scoop of vanilla ice cream. Drizzle each with 4 teaspoons root beer syrup.
6
Serve and enjoy!
Nutrition Facts
calories
292 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
50 g
sodium Content
104 mg
protein Content
3 g
cholesterol Content
35 mg
carbohydrate Content
52 g
saturated Fat Content
5 g
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