Raspberry Beer Float with Raspberry Granita 

Bon Appétit | July 2010

by The Bon Appétit Test Kitchen

This grown-up dessert is perfect for a backyard bash.

Yield: Makes 4 servings
Active Time: 20 minutes
Total Time: 4 hours 20 minutes (includes freezing time)
1 750-ml bottle chilled Belgian raspberry beer (framboise lambic)
3 tablespoons sugar, divided
Premium vanilla ice cream

Mix 1 cup beer and 1 tablespoon sugar in glass pie dish; stir to dissolve. Freeze until set, at least 4 hours or overnight.

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.

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.