-
1
Pour beer into 8- or 9-inch square glass baking dish; freeze 45 minutes.
-
2
When ice crystals begin to form at edges of dish, stir mixture with fork.
-
3
Freeze about 3 hours longer, stirring every 45 minutes, until completely frozen.
-
4
Should be granita texture.
-
5
To serve, scoop into snow cone papers or lowball cocktail glasses.
-
6
Drizzle with desired syrup.
-
7
Red Raspberry-Lemon Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water.
-
8
Using vegetable peeler, remove strips of lemon peel (yellow part only) from 1 lemon; add to saucepan.
-
9
Squeeze juice from lemon; add juice and 1 cup fresh or frozen red raspberries to saucepan.
-
10
Heat to boiling over medium-high heat, stirring until sugar is dissolved.
-
11
Remove from heat; set aside 1 hour to cool.
-
12
Strain syrup into glass jar; discard solids.
-
13
Cover jar, and refrigerate until needed.
-
14
About 1 3/4 cups.
-
15
Blueberry-Lime Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water.
-
16
Using vegetable peeler, remove strips of lime peel (green part only) from 2 limes; add to saucepan.
-
17
Squeeze juice from limes; add lime juice and 1 cup fresh or frozen blueberries to saucepan.
-
18
Heat to boiling over medium-high heat, stirring until sugar is dissolved.
-
19
Remove from heat; set aside 1 hour to cool.
-
20
Strain syrup into glass jar; discard solids.
-
21
Cover jar, and refrigerate until needed.
-
22
About 1 3/4 cups.
-
23
Orange Syrup: To 1-quart saucepan, add 1 cup sugar.
-
24
Using vegetable peeler, remove strips of orange peel (orange part only) from 1 medium orange; add to saucepan.
-
25
Squeeze juice from 6 medium oranges (about 1 1/4 cups juice); add juice to saucepan.
-
26
Heat to boiling over medium-high heat, stirring until sugar is dissolved.
-
27
Remove from heat; set aside 1 hour to cool.
-
28
Strain syrup into glass jar; discard solids.
-
29
Cover jar, and refrigerate until needed.
-
30
About 1 1/2 cups.
