Root Beer Granita-Vanilla Parfait

Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

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Picture of Root Beer Granita-Vanilla Parfait Recipe Photo: Root Beer Granita-Vanilla Parfait Recipe
Rated 3 stars out of 5
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Total Time:
6 hr 0 min
Prep
6 hr 0 min
Yield:
4 servings
Level:
--
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Ingredients

  • 6 cups (1 1/2 quarts) root beer
  • 1 quart vanilla ice cream
  • 4 elbow straws

Directions

The day before you plan to serve, pour 4 cups of the root beer into ice cube trays to a depth of no more than 1/2-inch. Keep the remaining root beer refrigerated until ready to serve. Freeze overnight, along with tall, thin glasses or parfait glasses for serving. When ready to serve, unmold the cubes into a food processor fitted with the metal blade. Process, pulsing, just until crushed. Place a straw in each glass, and layer the parfaits by alternating scoopfuls of the root beer granita and vanilla ice cream, ending with a scoop of ice cream on the top. Serve with a pitcher of the remaining root beer, and pour root beer up to the top of each parfait at the table.

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Newest Ratings and Reviews

Read all 1 reviews

  • on February 11, 2007

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    The taste was delicious but the serving size wasn't large enough for me. Good when having 5-10 people parties/get togethers

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