Beer Snow Cones

Pour beer into 8- or 9-inch square glass baking dish; freeze 45 minutes.

When ice crystals begin to form at edges of dish, stir mixture with fork.

Freeze about 3 hours longer, stirring every 45 minutes, until completely frozen.

Should be granita texture.

To serve, scoop into snow cone papers or lowball cocktail glasses.

Drizzle with desired syrup.

Red Raspberry-Lemon Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water.

Using vegetable peeler, remove strips of lemon peel (yellow part only) from 1 lemon; add to saucepan.

Squeeze juice from lemon; add juice and 1 cup fresh or frozen red raspberries to saucepan.

Heat to boiling over medium-high heat, stirring until sugar is dissolved.

Remove from heat; set aside 1 hour to cool.

Strain syrup into glass jar; discard solids.

Cover jar, and refrigerate until needed.

About 1 3/4 cups.

Blueberry-Lime Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water.

Using vegetable peeler, remove strips of lime peel (green part only) from 2 limes; add to saucepan.

Squeeze juice from limes; add lime juice and 1 cup fresh or frozen blueberries to saucepan.

Heat to boiling over medium-high heat, stirring until sugar is dissolved.

Remove from heat; set aside 1 hour to cool.

Strain syrup into glass jar; discard solids.

Cover jar, and refrigerate until needed.

About 1 3/4 cups.

Orange Syrup: To 1-quart saucepan, add 1 cup sugar.

Using vegetable peeler, remove strips of orange peel (orange part only) from 1 medium orange; add to saucepan.

Squeeze juice from 6 medium oranges (about 1 1/4 cups juice); add juice to saucepan.

Heat to boiling over medium-high heat, stirring until sugar is dissolved.

Remove from heat; set aside 1 hour to cool.

Strain syrup into glass jar; discard solids.

Cover jar, and refrigerate until needed.

About 1 1/2 cups.